Chocolate cranberry bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 160 grams
- low-gluten flour 20 grams
- cocoa powder 10 grams
- rye flour 20 grams
- fine sugar 12 grams
- salt 3 grams
- water 145 grams
- butter 12 grams
- candied orange peel 20 grams
- dried cranberries 40 grams
- High temperature resistant chocolate beans 30 grams
- dry yeast 2 grams
- surface decoration appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Chocolate cranberry bread
1
Material ready, butter softened。
2
With the exception of butter, cranberry, orange skin, chocolate beans, all of the material is put on the toaster。
3
Scratch enough to pull out a thick film and add butter to it。
4
Scratch the thinner film and add orange skin, cranberry and chocolate beans。
5
fermentation in the warmth of the round, twice the size。
6
It's split into two pieces, smooth-sliding down, squalid。
7
Collapse inwardly at 1/3 above。
8
Like folding covers。
9
Rolling round caps to keep the film loose for 15 minutes。
10
Take loose, smooth, smooth, squalid
11
1/3 above and down, folded internally, same as for the first time。
12
Close the seal and both sides。
13
Put it on Cook 9055. Watch your distance。
14
Two rounds in a 5400 oven in Patron。
15
It fermented about 30 minutes, about twice as big
16
Scratching on the surface with rye powder can cut a shape with paper。
17
Two hundred degrees in the middle of the oven, 20 minutes in the middle. Paper
18
It'll just cool out