Cranberry and almond braid bun
Cranberry is a bright red round fruit grown in wetlands in North America. It contains a concentrated tannic acid. In addition to preventing urinary tract infections, it can also effectively inhibit Helicobacter pylori and protect the gastrointestinal tract.
Recipe Recommendations
- high powder 260 grams
- egg liquid 30 grams
- dried cranberries 50 grams
- almond slices 20 grams
- butter 20 grams
- yeast 4 grams
- salt 2 grams
Steps for Cranberry and almond braid bun
1
Put egg liquid, cream, flour, salt, yeast, and yellow sugar into a blender.
2
Mix into dough.
3
Add butter and stir to form a malleable dough that pulls out the fascia.
4
Fermentation to double size.
5
Remove the air from the fermented dough and add the dried cranberries.
6
Knead it well with the dough.
7
Divide into 6 equal parts.
8
Round and let stand for 10 minutes.
9
Gently rub three portions into long strips.
10
Cross-compilation.
11
Just like braids, make braids to wrap the raw blanks.
12
Do the other one just as well.
13
Make sure you tighten your mouth tightly.
14
Place on a baking sheet and ferment again to twice the size.
15
Brush with prepared egg liquid.
16
Sprinkle with almond slices evenly.
17
Preheat the oven to 180 degrees and bake for 25 minutes.
18
When the middle is already colored, cover with tinfoil.
19
After roasting, place on the baking net to cool.