Cranberry high bean toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 270 grams
- sorghum flour 20 grams
- water 110 grams
- egg 30 grams
- light cream 30 grams
- yeast 4 grams
- dried cranberries 50 grams
- butter 30 grams
- sugar 60 grams
- salt 2 grams
Steps for Cranberry high bean toast

1
Put Chinese material in the bakery, 120 grams high powder, 110 grams water, 4 grams yeast
2
When the Chinese mix is even, the fermentation is twice as large, and the beehive is present
3
Beehive-like
4
The rest of the pasta (except butter)
5
Smash it and then flatten it down
6
There's a membrane
7
The mixed noodles are still fermented
8
The noodles fermented 2.5 times larger
9
Cranberry
10
Even
11
We split into three, 15 minutes
12
They're making a big circle
13
Facing
14
And grow into bars
15
Roll up the noodles
16
Get the noodles in the toast mold
17
Fermentation to full nine
18
Toast in the oven, 180 degrees
19
Forty minutes
20
Out of the ovenCranberry high bean toast Make Tips
The cranberry bubbly will dry it up