Cranberry bread
By VicentaLakin
I've always liked the sweeter, softer bread, and I've seen the souffle bread that others make, and I find it delicious
Recipe Recommendations
- high-gluten flour 250 grams
- milk powder 20 grams
- salt 2 grams
- sugar 20 grams
- butter 20 grams
- yeast 3 grams
- egg liquid 45 grams
- water or milk 115 grams
- low powder 30 grams
- powdered sugar 15 grams
- sweetening
- roast
- several hours
- simple
Steps for Cranberry bread
1
(b) The method of making somatics: all the materials in the auxiliary material are mixed, hand-stamped into granule form, and retorted in the refrigerator。
2
Bread production method: Bread drums in main material, except butter and cranberry, start the "Twice" program for about 15 minutes
3
After completion of the procedure, add softened butter and start the "and face" program
4
We've got three minutes before the program closes with shredded cranberry and smoothed face
5
It's twice as hot as the fermentation
6
The fermented pasta takes out the pressure exhaust, split into nine, rolls round, covers the fragrance for 15 minutes
7
A nice, loose pasta rolls round and puts it in a non-glubber dish
8
Put it in the oven and ferment twice as big
9
Take out the egg brush and soak
10
Put it in the middle of a 180-degree preheated oven for 20 minutes
11
Completed Chart
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Completed Chart
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Completed Chart
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Completed ChartCranberry bread Make Tips
You can put in a freezer with a sommel that can't run out at once。