Cream cranberry runner bag
By VicentaLakin
The traditional braid bread is covered with a light yellow soccer, red cranberry, and it tastes so good。
Recipe Recommendations
- milk 30g
- yeast 2g
- salt 1.5G
- white sugar 25g
- eggs 13g
- light cream 75g
- high-gluten flour 150g
- butter 15g
- low-gluten flour 15g
- powdered sugar 20g
- egg liquid 13g
- dried cranberries a little
- almond slices a little
- sweetening
- roast
- several hours
- simple
Steps for Cream cranberry runner bag
1
The post-oil process mixed the noodle material into an extended phase where the room temperature base fermented。
2
Butter room temperature softens and mixs equally with sugar powder。
3
In turn, the egg fluids are smoothed and the low-banded flour mix is evened into the freezer reserve。
4
Flour fermentation is twice as large and is split into six equals by pressure exhaust and rolls loose for 10 minutes。
5
Take three noodles, each of which grows into squares and rolls from top to bottom。
6
Growing strips。
7
Three long bars。
8
Make it up。
9
Make up the braid bread。
10
fermentation twice in warm and wet on the board。
11
THE FERMENTATION IS TWICE AS LARGE AND THE SKIN IS BRUSHED WITH EGG FLUID, WHICH SQUEEZES THE FROZEN PASTE INTO THE FACE OF THE BREAD IN Z FONT. APRICOT AND CRANBERRY DRY, 175 DEGREES MEDIUM 25 MINUTES IN THE PRE-HEATED OVEN。
12
Done
13
Done
14
Done