Cranberry bread
By VicentaLakin
This bread is delicious, and it's delicious and very soft. People who like to make bread can try this one. The soufflé was the last time we made bread, and the freshly baked soufflés were sweet and softened after the night, without affecting the taste of the bread。
Recipe Recommendations
- Dough: High flour 220 grams
- Dough: yeast 3 grams
- Dough: Sugar 35 grams
- Dough: whole egg liquid 35 grams
- Dough: Milk powder 10 grams
- Dough: Light cream 12 grams
- Dough: Milk 105 grams
- Dough: butter 20 grams
- Crispy cranberry filling: butter 60 grams
- Crispy cranberry filling: powdered sugar 25 grams
- Crispy cranberry filling: whole egg liquid 20 grams
- Crispy cranberry stuffing: milk powder 60 grams
- Crispy cranberry filling: cranberry 40 grams
- sweetening
- roast
- several hours
- simple
Steps for Cranberry bread
1
Butter softening and sugar powdered to soak and white。
2
Add egg fluids evenly to full absorption。
3
Add milk powder evenly。
4
A well-made souffle can be added to the cranberry mix, a little chilling, to make it hard to operate。
5
All the materials of the noodles, except butter, were mixed and the bread machine was rubbed for 20 minutes。
6
Add butter for another 20 minutes。
7
Scratch to expansion。
8
Basic fermentation up to 2-2.5 times the size。
9
The fermented noodles take out the exhausts into equals and roll for 15 minutes。
10
Take a noodle vent, flatten it with your hands and wrap it in a soufflé。
11
You have to hold it tight or it'll explode during the roast. When all the packs are finished, the baker is fed into the grill。
12
50 minutes of final fermentation, with egg fluid and soufflé。
13
Preheated oven 180 degrees for about 15 minutes。
14
Eat after cooling。