Pineapple cranberry bread

This bread is less expensive, and almost just one move -- mix. Quantification of all vague materials: chestnuts small bowl = 90 grams pineapple nuclei, cranberry = 15 grams, skim milk small bag = 15 grams of whole milk powder, a bowl of water = 100 grams. Last time I got a non-dry, it wasn't rare. Seeing the fermentation for 15 minutes after the “lower 40 minutes” before the baking took place, it seems to me that it took so long to fertilize. Maybe it's the other way around? Final decision, 15 minutes loose, 40 minutes fermentation. It's not non-molecular, it's oil pads that can be removed. The final effect is very good, soft inside, coarse bread, incense。

Recipe Recommendations

Medium gluten flour 30 grams
wheat bran powder 20 grams
whole wheat flour 100 grams
dry yeast 1/2 teaspoon
water 100 grams
jackfruit core 90 grams
the cranberry 15 grams
salt a little
milk powder 15 grams

original
baking
several hours
simple

Steps for Pineapple cranberry bread

Fuels: 30 grams of barter, 20 grams of wheat powder, 100 grams of whole wheat powder, 1/2 spoons of dry yeast, 90 grams of pineapple kernel, 15 grams of cranberry, a little salt, 15 grams of milk powder, 100 grams of water

We'll mix all the powder

The yeast is half watered

It's not like it's so bad that it's so bad

Smuggle it into a flat patch. Put it in the fridge all night。

The next day, it was removed and the exhaust was rolled with a rubber razor。

We'll add pineapple and cranberry

Smash even. Take it easy for 15 minutes。

It's put in a mold with oilpaper and fermented for 40 minutes。

The leader is as big as 78%

Put it in the lower and middle level of the oven, with 180 degrees of fire up and down and approximately 20-30 minutes of roasting。

The surface is yellow, out of the oven。

Now disembowel。