Cranberry Sweet Bread
Overview
How to cook Cranberry Sweet Bread at home
Tags
Ingredients
Steps
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Prepare the puff pastry grains first. 15 grams of powdered sugar, 25 grams of butter cut into small cubes, 25 grams of cake flour, and 25 grams of milk powder. Gently knead into pieces with both hands.
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Separate the egg whites and yolks, and soak the cranberries in cold water.
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Weigh the flour, milk powder, sugar and salt into a container. Add the egg whites and soup seeds (use 2 spoons of flour + 80 grams of cold water the night before, heat it in the microwave for 30 seconds and mix well.)
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Dissolve the yeast with warm water, pour it into a basin, knead it into a smooth dough, then add chopped butter, knead until it expands to the point where a film can be pulled out, cover it with plastic wrap and ferment.
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Ferment until 2 times the size of the original dough, flatten and deflate.
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Divide into 6 small balls, roll into balls and let rest for 10 minutes.
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Roll the rested dough into a long strip, roll it out thinly, sprinkle with cranberries and roll it tightly.
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Roll into a long strip of more than 30 cm.
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Roll into a flower shape.
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After everything is done, put it into the baking pan and let it ferment for 50 minutes.
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Take out the fermented bread and brush it with egg wash.
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Sprinkle with pineapple seeds and place a cranberry in the middle.
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Preheat the oven to 180 degrees for 5 minutes and bake for 20 minutes. Pay attention to the coloring during the last time.
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Let it cool after taking it out of the oven.
