A cranberry-crunch
By VicentaLakin
It's been a long time since I've been busy, I've been eating bread from the outside, I've bought bread from the outside, I've bought bread from the outside, I've looked pretty, but when I eat it, it's stuck together, there's no elasticity, and there's something in it, I can't say it, I can't eat it, I can't eat it, and the worst thing I'm gonna do is feed the leftovers to the puppy, and the puppy smells it. Today, I'm finally eating my own bread, the smell of which was supposed to be breakfast
Recipe Recommendations
- high-gluten flour 300 grams
- the cranberry appropriate amount
- butter 15 grams
- eggs one
- yeast 3 grams
- water 150 grams
- milk powder 10 grams
- white sugar 35 grams
- salt 1 gram
- sweetening
- baking
- several hours
- ordinary
Steps for A cranberry-crunch
1
Raw materials
2
Mixing of raw materials other than butter and cranberry with water and smoothing of the face
3
And then the softened butter goes to the extension
4
It ferments in the warm for an hour
5
We'll split the air into 20 pieces. We'll roll for 10 minutes
6
Take one of them in an elliptical form and evenly cut a few cranberrys
7
Rolling up, olive shape
8
I'll put the wrapped noodles in the oven for fermentation for about half an hour
9
When fermentation is twice as big, take out a soft brush of egg fluid
10
The oven is 175 degrees, it's on fire, it's 25 minutes to yellowA cranberry-crunch Make Tips
The freshly baked bread should not be eaten immediately. It will taste better after leaving it for an hour
It is best to use bread flour or high-gluten flour to make bread. I can't buy bread flour. I use the all-purpose flour of Arowana. It feels good. Interested friends can also try it.
It is best to use bread flour or high-gluten flour to make bread. I can't buy bread flour. I use the all-purpose flour of Arowana. It feels good. Interested friends can also try it.