Cranberry Crispy Bread
Overview
I made crispy bread, but I thought it might taste a bit monotonous if there was no filling inside, so I added some cranberries, and the texture of the bread was amazingly rich~
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Ingredients
Steps
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Weigh out the high-gluten flour.
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Put salt and 35g of sugar on the diagonal.
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Put yeast in the middle.
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Depending on the absorbency of the flour, add milk.
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Start the first dough kneading process.
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After the program is finished, add 8g of butter.
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After the second dough kneading process is completed, you can put on the hand mask.
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Make one serving at room temperature.
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Take out the dough and deflate it.
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Divide into three small dough balls and rest for 15 minutes.
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Take a piece of dough and roll it out.
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Put some cranberries in the front.
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Roll it back bit by bit into an olive shape.
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All three doughs are ready.
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Put a bowl of water in the oven for the second rise. Use this time to make the surface crispy.
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Weigh 18g of butter in the auxiliary ingredients.
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Beat it slightly and add 14g of white sugar. In fact, it is better to use powdered sugar, which is more delicate.
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Sift in 11g of low flour.
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Use a silicone spatula to stir evenly. The amount I had was small, so I just used a spoon.
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At this time the bread is ready for the second time.
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Brush with a layer of egg wash.
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Put the prepared butter puff pastry into a piping bag and pipe it on the bread.
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Preheat the oven to 170 degrees for 20 minutes.
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After baking, let cool slightly
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Poke him, soft~
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Break it open and take a look.
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Let’s have it for breakfast~
