The soup grows cranberry pumpkin bread
By VicentaLakin
A slight change in the formulation of love and freedom, with cold-covered soup, increased the amount of pumpkins in the formulation and reduced water accordingly, lack of enough cranberry cause and reduction. I only used 35 grams in the original 75 grams. The finished product was the softest of the four, which remained soft after two days and two nights. It was a soft girl with a lower waist, with a graphic and a good taste, with a pumpkin corset and a sour and sweet strawberry biting。
Recipe Recommendations
- salty and sweet
- roast
- several hours
- ordinary
Steps for The soup grows cranberry pumpkin bread
1
32 grams of flour mixed with 32 grams of water to make soup and freeze for the night。
2
Other raw materials。
3
Put water and pumpkins in drums。
4
Flour, sugar and salt in each corner, and a small pit in the middle of the flour, in the yeast, in the frozen soup。
5
Pick a chord. Time is set. I've got 20 minutes。
6
After that, add butter。
7
The cranberry is pre-empted by a cold water bubble of 30 minutes before it is dried and placed in the fruit box in the back。
8
Select a standard bread program to start。
9
The fruit is automatically fed into the barrel five minutes before the end of the round。
10
After the end of the face, press the initial key exit program to cover a wet sheet or a protective film for basic fermentation。
11
When the basic fermentation is completed, light pressure is removed from the noodle vent, divided into four pieces and loosed for 15 minutes。
12
Take one of the tweezers up and down。
13
Longer
14
Start with a roll。
15
Put it in the barrel in turn。
16
The fermentation program is selected for one hour to increase or reduce the fermentation time depending on the actual situation。
17
After the final fermentation, the baking process was selected for about 45 minutes。
18
The baked bread is taken out for dry storage at a mild temperature seal, and will run out as soon as possible。