Pumpkin Cranberry Croutons

Overview

Sweet and sour cranberries with a hint of pumpkin flavor, cut into small cubes, so convenient to eat.

Tags

• baking
• pregnant women
• old man
• breakfast
• afternoon tea
• students
• bread flour
• butter
• condensed milk
• cranberry
• egg
• pumpkin puree
• sugar
• yeast
• salt

Ingredients

Steps

1. 1 Put the egg liquid, pumpkin puree, and flour into the bread barrel, put salt and sugar in the diagonal corners, put yeast in the middle, and knead the dough for 20 minutes

   

2. 2 Add butter and knead the dough for 20 minutes

   

3. 3 Carry out fermentation

   

4. 4 After the dough is deflated, roll it into a thick round shape and let it rest for 15 minutes

   

5. 5 Roll it into a thin round shape, spread with condensed milk and sprinkle with chopped dried cranberries

   

6. 6 Fold it in half and roll it out longer

   

7. 7 Fold up and down

   

8. 8 Roll it into a square shape, not too thin

   

9. 9 Cut into small cubes

   

10. 10 Move to baking pan and ferment

    

11. 11 Brush the risen bread dough with egg wash and sprinkle with almond slices

    

12. 12 Preheat the oven and bake at 180 degrees for 15 minutes. Cover with tin foil when the color is severe