Cheese cranberry bread
By VicentaLakin
It's a very good breakfast bread, and the square refers to my teacher's sweet cheese bag of love and freedom. Because the molds are different and the surfaces are different (i.e. incomplete materials), it's a real mountain, and because of the other things, the basic fermentation is a little overstretched, so don't be angry with the liberal teacher。
Recipe Recommendations
- Russian bread flour 175 grams
- low-gluten flour 75 grams
- instant dry yeast 3 grams
- fine sugar 40 grams
- salt 3 grams
- whole egg liquid 30 grams
- water 130 grams
- butter 30 grams
- cream cheese 200 grams
- powdered sugar 80 grams
- the cranberry appropriate amount
- egg liquid appropriate amount
- sweet and sour
- baking
- several hours
- ordinary
Steps for Cheese cranberry bread
1
Cheese pies: The cream and cheese room is softened, sugar powder is evenly mixed with rubber razors, and cut cranberry dry is fine。
2
All raw materials, except butter, are rubbed together into a stretch, the surface is smooth, and butter is added to the extension phase。
3
The rubbed face covers the membranes and is placed in warmth for basic fermentation。
4
When the basic fermentation is completed, the noodles are flatted, the air is released, divided into eight equals, and the roll is loose for 15 minutes。
5
The cone is rounded and placed on the pie。
6
Put your mouth in the paper membrane and put it in the warm and wet zone for final fermentation; a little egg fluid on the surface after fermentation。
7
The oven is preheated at 180°C, mid-level, up and down, about 20 minutes. It's cooling out of the oven。