Cranberry Brick toast
By VicentaLakin
Recipe Recommendations
- high powder 250 grams
- yeast 4 grams
- salt 3 grams
- egg liquid 50 grams
- butter 30 grams
- Wrap in butter 110 grams
- almond slices appropriate amount
- low powder 80 grams
- fine sugar 50 grams
- milk powder 15 grams
- milk 138 grams
- dried cranberries appropriate amount
- sweetening
- other
- an hour
- ordinary
Steps for Cranberry Brick toast
1
We'll mix it all together except butter. Corps
2
When you reach the extension stage, add room temperature softened butter and continue rubbing the gloves
3
I'll freeze the fridge for 20 minutes after the rubbing
4
Put the butter in the bag and make it a piece
5
Frozen in the fridge (or with a slice of butter, better not with fermented butter, softer)
6
The iced noodles take out a flat twilight in the form of slices of butter, and put the iced butter in the middle
7
Both sides wrap the dough around it and squeeze it when it's out of the bubble
8
And then we'll turn it into a flat piece, and we'll turn it in the center
9
And turn it on, and turn it on
10
i'm gonna cut it down after i've turned it into a thin sheet about three to five millimeters
11
Six for a little roll of cranberry dry
12
It's been a long time since I've been able to see it
13
Six rolls in turn
14
And put it in the oven for fermentation, and put on the bottom a bowl of warm water, 30 degrees, 40 minutes, and, uh, fermented face of the face with a thin egg fluid and an almond chip
15
It's about 25 minutes to the surface, and it's too dark to cover Zhang. Paper
16
Get out of the oven, put it back on. Just take the bread off
17
It's really fun to rip a piece off with your hand
18
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