Cranberry toast
By VicentaLakin
Making bread with a bakery machine is relatively easier to make and soft bread without the need for plastics. This bread I used as a one-click machine takes 3:15 minutes for the whole trip. The first step, the standard bread procedure and face time is 30 minutes, and given that 30 minutes of face tissues are difficult to reach, I have added 15 minutes of meta-face, 15 minutes of closure and face-to-face procedures, and the examination of the noodles has become somewhat rigid. Step 2: Put butter and cranberry and then choose the standard bread program. After 30 minutes, the face-and-face program automatically ceased, and the face-to-face section has reached its full state (see the membranes in the chart below), which is that it takes 45 minutes to reach full state. Step three: Just start the bakery again, and for the rest of the time, the bread will automatically finish the fermentation twice, mix the exhaust once, and then bake. The bakery made by the bakery is not nuanced, but it does not mean that it is not good to taste. It makes good bread, which is slightly more liquid than handmade bread. As can be seen from the curvature of the toast on the picture, the water content of the toast is relatively high and the taste is particularly soft. I'm new to making bread, and I've been sore at it that it's harder to get out of the mural, but it's easier to get out of the membrane, and it's soft and easy to operate. If you're just as new as I am, try this one
Recipe Recommendations
- Jinmofang High-gluten Flour 300 grams
- Swallow instant hair dry yeast 6 grams
- fine sugar 45 grams
- salt 4 grams
- milk powder 12 grams
- egg 30 grams
- water 165 grams
- butter 30 grams
- the cranberry 40 grams
Steps for Cranberry toast
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Step 1: Pack tin paper first in the breadbox drum。
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2. To pour well-sized water and egg fluids into bread drums and then into sugar, salt (which can be sufficiently exposed to liquids to soluble), followed by high-strength flour, milk powder, and, finally, yeasts (the yeasts are to be put in the last place, not the mother touches the salt, which kills the yeast). The sequence is liquid sugar and salt, powder, yeast。
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3. Commencing the bread machine and face program, and face program, is 30 minutes (accelerated flour is quickly formed with chopstick-assisted mixing)。
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Four and a half minutes after the closure and face-to-face procedure, the face-to-face has become somewhat rigid。
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Step two: 1. Add a slice of butter and cranberry dry。
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2. commence a standard bread program (9000g choice for pasta weight, burning, 3:15 minutes). i'm not sure
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3. The bakery machine continues and faces, and after 30 minutes (i.e., 2:45 minutes), the bakery and face procedures are completed。
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4. Take a single noodle test, which removes a thin and tenuous sheet of film (the mural), which has reached its full stage。
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Step three: 1 and then a lid, waiting for bread to come out of the oven, during the rest of the process, the bread is fermented, ventilated and baked。
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The skin is too light. Next time I can burn it, I don't have tin paper。
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3: Bread stand after cool slices。Cranberry toast Make Tips
1. Due to the limited space of the bread machine and the use of side heating, the bread baked in it tends to have deeper coloration on the sides and bottom, as well as a thicker crust. Before baking, you can wrap the inner walls of the bread machine with aluminum foil. This will result in a golden-yellow bread where the sides and bottom are not too dark, and the crust is not too thick. If you do not wish to use foil, select the light crust setting, and you will generally need to remove the bread a few minutes early.
2. Ensure that the flour is high-gluten flour and that the yeast is active; the water absorption of bread flour varies by season and brand, so please adjust the amount of liquid based on your specific flour. You can reserve 10 grams of water and add it gradually.
3. Kneading the dough to full development is the key to the texture and mouthfeel of the toast; do not blindly copy instructions. Different bread machine brands have different kneading time settings, power levels, and kneading effects, so checking the condition of the dough is the most important step. Generally, recipes with a higher liquid content require a shorter mixing time than those with less liquid. You can pull off a small piece of dough to check the gluten membrane (windowpane) to determine if the dough has been kneaded sufficiently. If the dough is under-kneaded, any dried fruits or nuts added later will easily fall out.