Cranberry Milk Toast~Simple integrated method of bread machine + oven
Overview
This is a soft toast bread that is suitable for all ages. It is the most popular bread in my family. The cranberries can be replaced with raisins and other dried fruits. Use the bread machine to knead the dough and bake it in the oven for the second time and bake it. The bread will look good and delicious!
Tags
Ingredients
Steps
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Prepare materials. (The total amount of milk + eggs is about 170-180 grams. Because different brands of flour have different water absorption, it can be adjusted according to the actual situation; the amount of white sugar can be adjusted according to personal taste)
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Except for butter, put other ingredients into the bread machine in the order of liquid first, then powder (salt and sugar are opened in two corners of the bread barrel, and finally, dig a hole in the flour and put the yeast. If the bread machine has a yeast box, you can put it directly into the yeast box).
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Select the kneading function of the bread machine. After a program is completed, divide the softened butter into small pieces and place it on the dough, and then start the kneading program. (Usually a dough kneading process lasts 10 minutes)
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Because toast has relatively high requirements for dough kneading, the taste of the bread will only be good when the dough is fully expanded. Therefore, you can add a kneading process. The kneaded dough can form a thin film and is not easy to break, that is, a glove film~ You can also knead it by hand after the dough is kneaded in the bread machine, or beat it for a few minutes.
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After mixing the dough, select the bread machine fermentation program, which is usually 1 hour (the fermentation time will be shortened when the weather is hot). The dough will ferment until it doubles in size. Dip your finger in flour and poke a hole. If it does not shrink or collapse, the fermentation is complete.
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To deflate the fermented dough, you can directly use the dough mixing program of the bread machine to mix for about 5 minutes, or knead it by hand to deflate the dough.
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Divide the dough evenly into three balls, cover with plastic wrap and let rise for 15 minutes.
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When the dough is proofing, you can cut the cranberries into small pieces. Of course, it’s okay not to cut them. It depends on your personal preference.
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Take a piece of dough, roll it into an oval, and spread it with dried cranberries.
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Roll into long shape.
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Press it lightly, and then spread a small amount of dried cranberries on top. If you spread too much, it will be difficult to roll.
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Roll it into about two turns. Do not roll it too many times. Rolling it too tightly will affect the texture of the bread.
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In this way, roll all three doughs.
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Place the rolled dough into a toast box (I used a 450g toast box) and put it in the oven to ferment for about 45 minutes, or just cover it and ferment at room temperature.
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Ferment until nine minutes full and brush the surface with egg liquid. If there is no egg liquid reserved, you can also brush honey water after baking (the ratio of honey: water is 1:1).
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Place on the lower shelf of the oven and bake at 180 degrees for 40 minutes. (Pay attention in the middle. When you are satisfied with the coloring, remember to cover it with tin foil)
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After baking, take it out, let it dry until warm, then put it into a bag and seal it well. (If you don’t put it in the bag, the bread will lose its moisture, which will affect the taste)
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She is a super soft girl, and the brushed bread is more enjoyable to eat when you tear it with your hands.
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It’s also great eaten sliced! (Be sure to wait until the slices are completely cool before cutting, otherwise you will be very depressed. If you don’t believe me, try it, hehe~~~)