The cranberry hand tore bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 300g
- milk 160g
- eggs one
- condensed milk 50g
- butter 60g
- white sugar 25g
- yeast 4g
- salt 4g
- dried cranberries 40g
- raisins 40g
- almond slices appropriate amount
- rum 15g
- milk fragrance
- roast
- several hours
- ordinary
Steps for The cranberry hand tore bread
1
cranberry and raisin for 30 minutes with 15 g rum2
bread drums added 160 milk, one egg, 25 sugar, salt 4g, 20 milk, and macaroni with a maximum of 300. noodles3
30 g butter and 30 minutes until the film appears4
It fermented in the toaster for an hour5
Butter 30-creamed milk melted and mixed into butter-refined cream6
A nice noodle takes out the vents, and the membranes go loose for 10 minutes7
The noodles are so loose that they grow into squares that the butter is evenly coated. Scrambled a part of the bubbling cranberry and raisins and left some spare. And you cut it evenly into a piece of the mold。8
Pick up the sauce and put it in the mold9
Put it in the oven and send it twice as big with fermentation, and the bread brushes the rest of the condensed milk on it, and the spare cranberry and raisin dry on it, and then the almond chips. The oven preheats 190 degrees, five minutes。10
Bread in the oven. Fire up and down11
It's finished. Open your hands