Cranberry toast
By VicentaLakin
I'm starting to get upset about what I eat every day for breakfast, cough and cough, and the hand-wrecks in the baking world, with a single-key baker toast, still soft for a day, smelling a lot of milk in the sacks, freshly baked bread, homemade bread not for long periods, long bread will grow old, and it'll get hard。
Recipe Recommendations
- high-gluten flour 250g
- water 110g
- eggs a
- yeast 5g
- powdered sugar 30g
- salt 3g
- milk powder 20g
- butter 20g
- dried cranberries appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Cranberry toast
1
pour 110 g of water in the bread drums, add 250 g of flour, insert an egg, add salt and sugar
2
Put proper cranberry dry in the fruit box and yeast in the yeast box
3
Start Standard Bread Mode
4
It's soft and soft and put it in butter
5
I hear dripping, fruit and yeast being put in
6
fermentation starts when the noodles are finished
7
In over an hour, the fermentation is over. Start baking, and when the baking is over, get it out