Cranberry Yug
By VicentaLakin
the first baked bread ended in failure, hand-stamped for an hour without covering it, and baked it out hard. since then, no more bread. there was also, by chance, a quick bread without fermentation, which was simple and unpaved, and a good taste, which was between cake and bread, with yogurt and cranberry, which tasted up, up, up
Recipe Recommendations
- low-gluten flour 250g
- baking powder 6G
- fine sugar 20g
- salt 2g
- unsalted butter 30g
- Original yogurt 80g
- milk 60ml
- dried cranberries appropriate amount
- sweetening
- roast
- an hour
- simple
Steps for Cranberry Yug
1
Prepare the materials needed, mix powdered with low-banded flour, pre-empted room temperature softening with salt-free butter and broken with a cranberry dryer (at last bought the cuisine machine, the hand knife was cut and made to a really crash ...)。
2
Low-banded flour and fine sugar, salt mixed with rubber razors, softened salt-free butter shredded and added to the mixed flour, evenly by hand。
3
Add yogurt and milk, even with a rubber razor, and then cranberry. Look out, the noodles just need to be even. Don't overwhelm
4
The noodles are divided into six equals, the molds are covered with oil paper, the noodles are placed in the moulds, and the absence of the molds is of no importance. Just rub it in an elliptical egg. Finally, a sharp knife cuts the surface of the face of the face, and the surface of the face is painted with a proper amount of flour。
5
The oven is preheated at 180°C for 10 minutes, the upper and lower layers 180°C for 25 minutes, and the last few minutes are roasted to the skin of the bread。