Cranberry toast
By VicentaLakin
Recipe Recommendations
- Toast powder 250 grams
- eggs 50 grams
- pure milk 120 grams
- sugar 20 grams
- yeast 3 grams
- butter 20 grams
- salt 2 grams
- the cranberry 60 grams
- rum appropriate amount
- Butter + condensed milk mixture appropriate amount
- sweetening
- roast
- several hours
- divine level
Steps for Cranberry toast
1
Prepare cranberry, clean up, dry water, glamme to go。
2
All food items except butter and salt are placed in the cook ' s machine。
3
Low-speed mixing and evening, then high-speed mixing of noodles to the expansion phase。
4
Add butter and salt。
5
Spilling can remove thin and flexible film (i.e., the mural), and the entire laminate process is controlled within 20 minutes and the facial temperature is about 26 degrees。
6
It removes the noodle, falls a few times quickly, rolls round, earns a large bowl, covers the film, and the room is warm and fermented for about 45 minutes。
7
At the end of the period, the noodles fermented twice as large。
8
Take out the noodle, press pressure。
9
Split it into four equals。
10
Take out a noodle。
11
Quiet。
12
From top to bottom。
13
Roll up the noodles。
14
The four were completed in a sequential manner, covered with protective film, and room temperature was relaxed for 20 minutes。
15
At the end of the period, the four swabs were removed in turn。
16
All of it。
17
Three of the pieces were evenly brushed with a little butter and refined milk and covered with cranberry。
18
Four overlaps in turn。
19
Cut to four。
20
Cut it up and put it in the toast mold。
21
It is placed in unopened ovens, with a bowl of open water (100 degrees) to help ferment, with temperatures around 36 degrees, humidity at 85 per cent, fermentation time at about 40 minutes, and lasagna fermentation to 9 minutes of mold。
22
The fermented noodles (water sprayed when entering the oven) are placed in a pre-heated oven with a mid-level, 160 degrees and 25 minutes of roast (time and temperature can be adjusted to the temper of the oven)。
23
Get out of the oven。
24
The finished chart。
25
The finished chart。