Wine stained cranberry toast
This toast is sweet and fragrant, soft, delicate and nutritious.
Recipe Recommendations
- milk fragrance
- baking
- several hours
- ordinary
Steps for Wine stained cranberry toast
1
Correct the materials first.
2
Soak the dried cranberries in strong wine.
3
Add sugar, salt, and dry yeast to the flour and stir well. Add milk and eggs, and stir well.
4
Place the dough on the chopping board, push and knead until the dough is kneaded until it is firm. The whole process takes about ten minutes.
5
With the post-oil method, press the kneaded dough flat, add chopped butter to fold and knead the dough back and forth repeatedly.
6
When you can't knead it, you can try breaking your face, so that you won't get tired after repeating it repeatedly.
7
Rub until the film can be pulled out. The whole process takes about 25 minutes.
8
Press the dough flat, add the dried cranberries, and continue to fold and knead repeatedly.
9
Kneak the dough into a round shape, place it in a container, cover it or seal it with plastic wrap, and ferment at 25-30 degrees for about an hour.
10
The dough is fermented to twice its size and will not bounce back if you poke it with your fingers.
11
Squeeze the dough and let out air.
12
Let stand for 15 minutes.
13
Kneak the dough into a long ball and cut it into three equal portions.
14
Put it in a toast mold and place it in an environment of about 30 degrees to continue fermentation.
15
Fermentation until the toast is eight minutes full, about an hour and a half.
16
Raise the heat to 160 degrees for 25 minutes, then lift the lid and bake for another 3 minutes to color.
17
Remove the mold while it is baked.
18
After cooling, slice and taste.