Cranberry toast
By VicentaLakin
Recipe Recommendations
- Jinshan Japanese Toast Powder 175 grams
- dry yeast 2.5 grams
- warm water 105 grams
- Japanese toast powder 75 grams
- fine sugar 20 grams
- salt 4 grams
- milk powder 10 grams
- water 50 grams
- butter 20 grams
- dried cranberries 50 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Cranberry toast
1
Material ready, butter softened, cranberry dry bubbling for a moment
2
2. Align yeasts in Chinese with warm water。
3
3 . Smiling with flour without membrane。
4
Four, four times the size of a warm place。
5
Five, fermented, about an hour。
6
6. Cut the Chinese noodles into small pieces and put all the materials in the main ones, except butter and cranberry drying, in the face of the baker。
7
7. Add butter to full-time, until the membrane is released。
8
8. The cranberry dry and smoothed round with the water removed is laid loose for 30 minutes。
9
9 When the vent is removed, it is divided into two blocks, with a rolling cap to keep the film loose for 15 minutes。
10
10. To go to a noodle, to form an elliptical form, to roll over and press the bottom of the thin, and to fold the sides in the middle。
11
11. From top to bottom, close the seal。
12
fermentation in school kitchen cubes。
13
There are no fermenters to ferment the oven with 35-38 degrees。
14
14 fermented to full nine。
15
15, 180 degrees below the oven, 30 minutes up and down on the fire, with tin paper on the way。
16
It's hot and cold when it's out。