Cranberry berries and bread
By VicentaLakin
The sour sweets of cranberry add to the taste of bread. And cranberry colours are better for appetite. The usual equations of squares, based on which minor changes are made, turn into another way of taste. A little change in life always brings an infinite surprise! The bread is dried with fruit, which is hidden under the skin during the second round, so that it does not become colored and charred by heat during the baking. It's also very simple to make sodium. Material requires 30 grams of sugar powder, 50 grams of low-banded flour, 5 grams of milk powder and 40 grams of salt-free butter. Butter is not softened and condensed so that it is not sticky. It can be done at this rate once. The remaining sodium is contained in a conservatory bag, which can be stored in cold storage for short periods and, if used for long periods, in cold storage。
Recipe Recommendations
- high-gluten flour 250 grams
- eggs 55 grams
- qingshui 115 grams
- white sugar 20 grams
- yeast 3 grams
- butter 18 grams
- the cranberry 80 grams
- crumble appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Cranberry berries and bread
1
The bread owner, except for butter, is in the chef's barrel
2
After starting the minimum speed-sharping group, add soft butter and continue to rub at medium speed. Noodles
3
A noodle can pull out such a thin film
4
Rounded the noodles, fermented the base in the bucket, covered the lid with a wet cloth
5
It's two and a half times the size of the pasta. It's a finger-stamped flour
6
Noodles are removed on the mats, aired and weighed, divided into nine equals, rounded and loose for 10 minutes
7
Scratch the cranberry
8
Take a loose noodle and a proper cranberry. Break
9
Scratch the cranberry into the noodles and try not to expose it
10
The other noodles are processed in order, all in a 9-inch pizza disc, a bowl of warm water in the oven, and fermentation fermentation
11
The pasta is a little bigger than the original, so that the flour can be pressed on each of them, so that it doesn't get too high when it's baked, and, of course, it's free of pressure, and it's a straight round surface
12
The pasta is twice the size of the original
13
And then the oven starts preheating 180 degrees
14
Put it in the middle of a preheated oven. Fire up and down at 180 degrees, 25 minutes. Paper
15
When you're out of the oven, you're out, you're out, you're out
16
The flowers are full. The thick souffles are fun
17
There's plenty of cranberryCranberry berries and bread Make Tips
The volume of liquids is adjusted to the intake rate of flour used at home, which is appropriate for 60-70 per cent of flour; somatics are made: 30 grams of sugar powder, 50 grams of low-banded flour, 5 grams of milk powder and 40 grams of salt-free butter. Butter does not need to be softened and all materials are pelted together. The remaining sodium can be contained in a conservatory bag, refrigerated or refrigerated; the upper part of the face of the face cane can also be pressed on the small pit, in order not to allow the upper part of the face to be too high and round, so that some more sodium can be spread; the timing and temperature of the bakery can be adjusted by the home oven。