Cranberry Rolls
Overview
I didn't think much about it when I was making it, so I just sprinkled a lot of sugar on it and rolled it up with the cranberries. But when I baked it, I realized that the sugar would overflow after it melted. . . However, although it is a bit troublesome to clean up afterwards, the baked bread is really delicious~ I love this sweet taste, what should I do? Ingredients: Ingredients: 300g high-gluten flour, 48g fine sugar, 4g yeast, 48g egg liquid, 160g milk, 5g salt, 30g butter. Filling: 30g fine sugar, 75g wine-soaked cranberries, appropriate amount of corn oil, appropriate amount of butter
Tags
Ingredients
Steps
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Put the main dough ingredients except butter into the bread bucket, put the bucket into the bread machine and secure it, start the "Japanese style bread" program, set 750g
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Add butter at time 2:50 and continue program
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By 1:45, the dough is basically fermented
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Take out the dough and deflate it
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Then roll it out into a rectangular shape on the chopping board, about 20*30cm in size. Pay attention to thinning the bottom edge
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Brush a layer of corn oil on the surface of the dough (pay attention to leaving gaps on the edges)
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Then sprinkle the fine sugar evenly (pay attention to leaving gaps around the edges)
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Finally, sprinkle wine-soaked cranberries on the surface (make sure to leave gaps around the edges)
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Roll up the dough and seal
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Cut into 9 sections
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Put it into a mold with a thin layer of butter and place it in a warm and humid place for secondary fermentation
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Send to about 1.5 times the size
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Place in the preheated oven at 180 degrees Celsius for 30 minutes
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After taking it out of the oven, brush a layer of melted butter on the surface while it's still hot
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Let cool
