Milk and cranberry
By VicentaLakin
The soft and sweet Chinese toast always attracts me, and I love to eat it, and it's good for myself, and the amount of sugar is very low, and it's good and healthy, and it's usually eaten up in two days. The day before yesterday, the son asked to continue, and the cranberry toast was born, with no light cream, butter and full eggs, still soft and sweet。
Recipe Recommendations
- high-gluten flour 250g
- eggs one
- milk 110g
- yeast powder 1.5G
- butter 30g
- sugar 10g
- milk powder 15g
- salt 3g
- protein 20g
- egg liquid appropriate amount
Steps for Milk and cranberry
1
I put the milk in a little warmer and put butter in it. I don't want to soften the butter in winter. It's easier. The warm milk has softened the butter and put eggs and sugar in it
2
In the end, flour and yeast powder were put in
3
With a bakery and noodles, one and the other。
4
In the container, in the freezer room, 15-18 hours of low-temperature fermentation and double the size of the dough。
5
Tore the Chinese into small pieces and put the food in the ingredients
6
Open and face-to-face, rub the dough up to the extension stage, pull out the mural, which is suitable for toast
7
The temperature fermentation is twice the size
8
Ventilation, 15 minutes of dysentery
9
The cranberry is dried up into little dings, loosely swirling pasta, rolls up and rolls up, and then lays out cranberry
10
Roll it up. Two and a half
11
Put it in the soil model
12
Send it to full six, brush the egg fluid. Because of the use of larger mags, the amount of noodles is smaller, and six copies are full。
13
The oven is 170 degrees preheat for 3 minutes and will be baked for 35 minutes。
14
When it's done, it's gone
15
Roasted toast dryed out of cold slices。Milk and cranberry Make Tips
1. When shaping, first roll the dough out into a sheet and roll it up, then roll it out and roll it up again. This way, the texture of the toast will be better.
2. My oven runs hot; generally, it should be 180-190 degrees.