Cranberry maple toast
By VicentaLakin
Maple syrup is sweet as honey, it's unique, it's mineral-rich, it's a uniquely natural nutrient-rich Frenchman who likes to pour it directly on muffins or bread, as well as on ice cream, yogurt and milkshakes, and I eat softly and sweetly with marmalade
Recipe Recommendations
- high-gluten flour 270G
- milk powder 12g
- whole egg liquid 21g
- water
- butter 27g
- the cranberry 80g
- sugar-tolerant yeast 3g
- maple syrup 54g
- salt 3g
- sweetening
- baking
- several hours
- ordinary
Steps for Cranberry maple toast
1
Prepare. Soften the butter and spread the eggs2
Put cranberry in cold water for 30 minutes3
Except for butter, mixed into extension4
Add softened butter and rub it in full5
Scrambling, covering, covering, and fermenting6
A few pink holes in your fingers7
The fermented pasta is ventilated, divided into an average of three rounded, loose for 20 minutes8
It's an elliptical form9
Turn your face down from the top, roll it down and continue to relax for 10 minutes10
I'll take the noodles and put them on the tardled cranberry11
Top-down in volume12
put the noodles in the 450 g toast mold13
Final fermentation in warm and wet14
fermentation to full nine. Preheat oven 180 degrees15
Put it in the lower level of the oven, preheated to 180 degrees, up and down, 170 degrees and 40 minutesCranberry maple toast Make Tips
1 - In summer, ice water to prevent excessive contour temperatures, replacement of cranberry with equivalent raisins at personal preference, nut type 3, oven temperature is the reference value