Cranberry cream toast

1

Preparation material. (The total quantity of milk + eggs is about 170-180 grams because different brands of flour are water-sorted and can be adjusted according to the actual situation; the amount of white sugar can be adjusted according to individual population tastes)

2

In addition to butter, other materials are placed in the bread machine in the order of first liquid, then powder (salt and sugar open two corners of bread drums, and finally dig a pit on flour into yeast, which can be placed directly in yeast boxes if the bread machine has a yeast box)。

3

Bread machine selection and face function. Once a procedure has been completed, the softened butter is placed in small pieces on the face of the face, and then the face program is activated. (A normal one-faced program is 10 minutes)

4

Because of the relatively high level of counter-chamber requirements and the fact that the face is in the full expansion phase, the taste of bread is good, so that one more meta-chamber can be added, and a nice face can form a thin film that is not easily broken, i.e., a muzzle ~ can be rubbed with a hand or fall for a few minutes after the hand and face have been completed。

5

Following the reconciliation of the noodles, the choice of the breadmaker ' s fermentation procedure is usually one hour (with a shorter fermentation time during the heat), the fermentation of the dough is twice as large and the finger is fermented with a hole, or the fermentation is completed。

6

The fermented pasta is ventilated and can be mixed directly for about five minutes with a bakery and a face programme, or by hand。

7

On average, the noodles are divided into three ball balls, covering the film with a 15-minute awakening。

8

When you wake up, you can cut the cranberry into small pieces, of course it's fine。

9

Take a noodle, twirl it in an elliptical form, with cranberry dry。

10

Roll-up strips。

11

A little pressure, a little cranberry dry on it, too much to roll。

12

Two circles around, not too many circles, too tight to affect the taste of bread。

13

In this way, the three noodles will be covered。

14

rolled noodles in the toast box (i use 450 g toast box), put in the oven fermenting for about 45 minutes, or just put on the lid and warm fermentation。

15

fermentation to full nines and egg fluid on the surface, but if there is no egg fluid, then honey water can be brushed (honey: water ratio 1:1)。

16

Put it in the lower level of the oven, 180 degrees for 40 minutes. "Careful in the middle. Let's get the color on

17

It's baked out, it's dryed up to heat, it's in the bag, it's sealed. If you don't put it in the bag, the bread loses water. I'm not sure

18

It's a really soft girl。

19

Slice is awesome

Carnation advice 1, sugar and salt open in two corners of the bread barrel; 2, salt and yeast are not in direct contact and must be separated and the yeast must be put in the last place; 3 - here is the rear oil method, which is then put in butter, which makes the bread feel softer; 4 - if the bread is not soft enough, like a bun, the reasons can be found in the following ways: Whether the yeast is disabled (sealed and sealed by an open yeast) is to be kept in the form of bread flour instead of ordinary high-fried powder, and whether the face and the fermentation are in place; 5 and I usually use bread and face directly and for the first fermentation, without a bakery, and can do the same by hand, which is a bit more difficult; 6 and the ready bread can be kept in a bag when the hand is warm, and every time you eat it back, the bread loses water, which is not good for the taste; 7 or the homemade bread is short, which is about three days, so as to eat as quickly as possible, remember that the bread cannot be frozen in the fridge; and 8 or any other problems you have can leave me a message, and I will see it。