Cranberry Cheese Breadsticks
Overview
I always envy other people's houses, which are crowded and bulging, so lively. But I have never had the courage to make such a full plate. If I don't consider giving it away, it means that I will have to eat the same bread every day for a period of time. Instead of considering a full plate of long strips, simply take a third of them and turn them into three independent bread sticks. They are also so long, but they are not squeezed closely together.
Tags
Ingredients
Steps
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Filling: 27g cream cheese, 8g powdered sugar, 20g wine-soaked dried cranberries
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Pour cream cheese and powdered sugar into a bowl,
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Blend until smooth.
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Add chopped wine-soaked cranberries,
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Mix well and refrigerate until ready to use.
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Dough: 70g high-gluten flour, 1g dry yeast, 2g milk powder, 10g whole egg liquid, 33g water
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Mix all the ingredients for the seed surface,
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Knead into a uniform dough.
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Ferment until 3-4 times in size.
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Main dough: 30g high-gluten flour, 1g salt, 15g sugar, 3g milk powder, 10g butter, 18g water,
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Pour the dough and the main dough ingredients except butter into the bread barrel,
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Mix well, add butter and continue mixing.
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The dough can pull out the film,
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Roll into a ball and let rest for 15 minutes.
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Divide into 3 equal parts and let rest for 10 minutes.
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Roll it into an oval shape and put an appropriate amount of filling on one side,
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Roll up.
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Knead it long, seal it downwards, put it on the baking tray, and ferment for about 60 minutes.
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Put in the oven, middle layer, heat up and down at 180 degrees, and bake for about 20 minutes.
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Take out of the oven, brush a layer of butter on the surface while it's still hot, and place on a rack to cool.
