Chinese cranberry toast
By VicentaLakin
start with a new bread study, and when the bread starts with a simple toast, the little toast is full of cranberry berries, sour and sweet, and it's good to eat with other jams, and it's good to eat alone. i've made two of them with a little tusk mixer around 200g. in addition, the toast uses chinese fermentation, which makes it softer and tastes better。
Recipe Recommendations
- high-gluten flour 100g
- yeast 1g
- white granulated sugar 3g
- qingshui 60g
- white sugar) 10g
- low-gluten flour 30g
- milk 80g
- light cream 40g
- salt 2g
- butter 21g
- eggs one
- dried cranberries 30g
Steps for Chinese cranberry toast
1
first, we prepare chinese pasta material, high powder 100 g white sugar 3g yeast 1g, appropriate amount of clean water。
2
i used 60 g here to mix the raw materials, mix them evenly, and make smooth noodles, to regulate the amount of water used, depending on the flour。
3
If the weather is warmer, it ferments to room temperature, which is three to four times the size。
4
All materials other than flour butter, added to the main noodles, are evenly mixed。
5
The fermented Chinese noodles are torn into small pieces and placed in the basin。
6
Combine high-banded flour with low-banded flour and sift it in the basin! Blew it to dry powder, move it on to the silica pad, start the noodles。
7
It's more sticky when you start rubbing your face. Don't put anything in it. Keep going。
8
Gradually away from sticky hands so that they can pull out a large sheet of film, but in a fragile state。
9
At this point, soft butter is added, rubbing, and you are faced with a sticky state of hand, fearing, continuing to tumble and combining the method of wrestling。
10
...the smooth extension of the face of the face of the face, i.e. the removal of a small section of the face, which can easily pull out thin membranes without breaking them。
11
The cranberry bubbles with warm water, controls the dry moisture, and then cuts small pieces of spare。
12
Now I'm gonna split up, and I'm gonna make two, or six. It is possible if the large toast mold is divided directly into three equals. Cover up the film and wake up for 20 minutes。
13
Take a little noodle, open up, like a map。
14
Spill the cranberry flat on the face。
15
Roll the noodles from the end and put them in the toast mold。
16
I'll do it all in turn. Put it in the mold
17
Cover the film and re-fertilize it to double the size. At this point, it is about 8-9 points full of molds。
18
The oven is 150 degrees preheated for five minutes, then the toast mold is put in and baked for 20-25 minutes. It is removed from the furnace and cooled out from the mould。
19
Let's take a look between the three noodles。
20
And then the slices can show the sweet, sour cranberries。Chinese cranberry toast Make Tips
1. The kneading method for bread is similar to a forward push like rubbing clothes, combined with slapping, which makes it easier to form a windowpane.
2. The second proofing time depends on the specific situation, aiming for the dough to double in size; the time is just a reference.
3. The baking time and temperature depend on your own oven's behavior; my oven runs hot.