Creamy Cranberry Medium Toast
Overview
The soft and sweet taste of medium-sized toast always attracts me deeply, and I also love toast very much. The ingredients I make myself are very particular, and the amount of sugar is very small. It is healthy and delicious. I usually eat this kind of toast in two days. I made medium-sized toast the day before yesterday, and my son asked to continue, so this cranberry toast was born. Instead of using light cream, I added butter and whole eggs. It is still soft and sweet.
Tags
Ingredients
Steps
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I warmed the milk slightly and put the butter directly in it. I don’t want to soften the butter in the winter, this is more convenient. The warm milk has softened the butter, then add the eggs and sugar
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Finally add the flour and yeast powder,
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Use a bread machine to knead the dough, and one dough kneading program will do.
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Place in a container and ferment at low temperature in the refrigerator for 15-18 hours until the dough doubles in size.
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Tear the Chinese seeds into small pieces and put them into the bread machine, then put the ingredients in the ingredients
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Start the kneading process and knead the dough to the expansion stage. You can pull out the glove film. This kind of dough is suitable for making toast.
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Keep warm and ferment until doubled in size
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Deflate the air, cover with plastic wrap and let rest for 15 minutes
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Cut the dried cranberries into small dices, roll the relaxed dough into a long sheet, roll it up and then roll it into a long sheet, then spread the diced cranberries on it,
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Roll it up, 2 and a half turns is most suitable,
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Place into toast mold
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Spread until 6 portions are full and brush with egg wash. Because a larger toast mold is used and the amount of dough is relatively small, it only takes 6 portions.
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Preheat the oven to 170 degrees for 3 minutes and bake for 35 minutes.
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Unmold immediately after baking
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Unmold the baked toast and let it cool before slicing.
