Japanese cranberry tore bread
By VicentaLakin
It's a very good piece of bread
Recipe Recommendations
- high-gluten flour 300g
- white sugar 30g
- milk 200g
- salt 5g
- condensed milk 23g
- butter 30g
- yeast 4g
- the cranberry 50g
- sweetening
- roast
- several hours
- ordinary
Steps for Japanese cranberry tore bread
1
All foods except butter (the main material) are placed in a bakery, liquids are put down, high-banded flour digs a hole, yeasts are placed, noodles are started, 20 minutes are allowed。
2
Put it in butter and start another lasagna for 20 minutes。
3
When you're done rubbing, take a piece and pull out the film。
4
Start the fermentation program for 30 minutes。
5
at this point, we're going to have to get some extras: 30 grams of butter and 30 g of dried milk, and cranberry shredding。
6
Put a hole in the chopstick, or you'll be ready。
7
Take out the exhaust round。
8
Cut it in two pieces and take a slice of the stubble。
9
Scratch the cream, scrawl the cranberry。
10
Grow up, three, fold up。
11
Three more paragraphs。
12
Standing in the middle end。
13
Make it fermented。
14
It's twice as big as it used to be, with a bit of butter on it and a little bit of cranberry paste。
15
Put it in the middle of the oven, 180 degrees 35 minutes。
16
Take out the good smell。
17
Salud。
18
Let's tear it up and eat it。Japanese cranberry tore bread Make Tips
One, before the butter, check it out, if it's thin, add a little bit of high-strength flour, not sticky hands, two, each oven is different, the temperature is different from the home oven. Freeze