All wheat cranberry toast

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All materials, except butter, are placed in a bakery, selection and facial procedures, and are covered for 15-20 minutes

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Add butter and restart the moisture

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(b) A single hour of cranberry with a proper amount of rum

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(b) The fermentation in the refrigerator of fermented shampoo, which is approximately 2.5-3 times the size, in the basin

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(b) Split the noodles into six equals and cover them with 15 minutes of laxity

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Quite a bit

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And some cranberry on the surface and rolls from top to bottom

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(a) Full discharge into the toast module

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Put it in the oven, with a bowl of open water and a final fermentation of about seven or eight points, plus a toast cover

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The oven is preheated at 190°C, the bottom level of which is baked with a net, fires up and down, demoulding immediately after 40 minutes of roasting, and is stored in a bag after it has reached a mild temperature。

1. Notes on adding ingredients: First add water, then flour. Place the salt in one corner of the bread machine and the sugar in the other corner; do not mix them. Finally, make a small well in the center and add the yeast. 2. Use the "late oil" method. Start the kneading program first for about 20 minutes. Then add the butter (cut into small pieces) and start the kneading program a second time. Since I am making whole wheat bread, there is no need to reach the stage where a thin film forms. 3. Cover with plastic wrap and perform the first fermentation until it rises to about 2.5-3 times the original volume. (I did cold fermentation in the refrigerator overnight). 4. Degas the fermented dough, divide it, and roll it into balls. Let rest for 15 minutes. Then roll into a long strip, add the rum-soaked cranberries, roll it up, and place into the toast tin. 5. Place a cup of water in the oven, put the toast tin inside for the second fermentation. When it rises to 70-80% full, put on the lid. Preheat the oven to 190°C and bake for 40 minutes.