Cranberry rolls
By VicentaLakin
and then, without thinking about it, a lot of sugar and cranberry rolls up, and when it's roasted, it spills out. but even though it's a bit of a problem to clean up after, the baked bread is really good. material: major material: 300 g of congested flour, 48g of fine sugar, 4g of yeast, 48g of egg fluid, 160g of milk, 5g of salt, 30g of butter: 30g of fine sugar, cranberry and 75g of wine, corn oil and butter
Recipe Recommendations
- high-gluten flour 300g
- fine sugar 48G
- yeast 4g
- egg liquid 48G
- milk 160g
- salt 5g
- butter 30g
- Cranberries in wine 75g
- corn oil appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Cranberry rolls
1
main-coated materials other than butter will be placed in the bread drums, and the drums will be secured in the bread machine, and the "and wind bread" program will be activated and set at 750g
2
Add butter at 2:50 and continue the procedure
3
By 1:45, the base of the noodles is fermented
4
Take out the air
5
and then we'll grow a square on the panel, about 20 centimeters in size. thin
6
Draw a layer of corn oil on the surface of the face
7
And then it's covered with fine sugar
8
And then you put wine on the surface and cranberry
9
Roll up the noodles and shut up
10
Cut to 911
It's put in a thin layer of butter and put it in warm and wet for a second fermentation
12
Send to about 1.5 times the size
13
Send it down to the preheated oven. 180 degrees, 30 minutes
14
When you're out of the oven, you're going to put a melted butter on your surface while it's hot
15
It's cool