Chinese cranberry toast

By VicentaLakin

Chinese cranberry toast
Toast, which is my favorite, makes a piece of the finished product that can be eaten in one piece or sliced with jam, is a good option, and when you do it, you don't recommend new players to change the recipe at will. In the baking, each raw material has its own unique function, for example, sugar, which is not just a flavour. When you make bread, sugar helps to ferment, makes bread softer, shortens the time for baking, makes bread hotter, slows bread up, slows bread up and increases the shelf life of bread. So let's not just drop the sugar, so many friends lose to the drop。

Recipe Recommendations

  • high powder 170 grams
  • sugar 10 grams
  • yeast 3 grams
  • water 85 grams
  • salt 3.5 grams
  • sugar-tolerant yeast 2 grams
  • egg liquid 25 grams
  • butter 20 grams
  • dried cranberries appropriate amount

Steps for Chinese cranberry toast

  • 1
    Let's start with the Chinese noodles. We can do it one night early and ferment the next morning. The water of the Chinese noodles, the yeast, is mixed and set still for two minutes。
  • 2
    A mixture of Chinese flour and sugar。
  • 3
    Scratch it evenly, not dry powder. No need to rub it smooth. Cover it up and ferment all night。
  • 4
    The fermentation to the noodles is three times larger。
  • 5
    Take it out, there's a flat beehive tissue, and there's a light smell of wine。
  • 6
    The liquids of the main noodle are mixed, the dry powder is placed in the Chinese noodles, and they are smoothed and left in place for 10 minutes。
  • 7
    Butter, fall or use a cook's bread machine to make smooth noodles。
  • 8
    Open the noodles and show a mural。
  • 9
    The pasta is divided into three equals。
  • 10
    Take a piece of noodles, long。
  • 11
    Turn it up。
  • 12
    Long again。
  • 13
    Turn over and throw a cranberry dry。
  • 14
    Roll up, put in the toast box, which is 450 grams。
  • 15
    fermented 38 degrees to full ninth。
  • 16
    Fire in the lower and upper layers of the oven, 170 degrees 40 minutes, and in the oven 155 degrees 35 minutes。
  • 17
    Cyclops continue to be added to top colours to prevent over-coloring. When it's done, it's taken out, it's wet, and it's cold on the grill。
  • 18
    Done
  • 19
    Done

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