Cranberry whipped cream soft bread

Overview

A super simple bread that does not require high-gluten flour or the expansion stage of kneading. However, it can make soft bread with a strong milky aroma, and is a snack that has a good texture and taste with the addition of sour and sweet cranberries. The following quantities can make 16 buns.

Tags

• baking
• all-purpose flour
• dried cranberries
• high sugar tolerant yeast
• whipping cream
• fine sugar
• salt

Ingredients

Steps

1. 1 Put flour, sugar and salt in a bowl and mix well.

   

2. 2 Warm the light cream to more than 30 degrees, take another bowl and put about 40 grams of the heated light cream, pour the yeast in, and stir to dissolve.

   

3. 3 Pour the yeast water into the flour, then add the remaining whipped cream, and stir evenly with chopsticks while pouring.

   

4. 4 Use a spatula to knead it into a very soft dough.

   

5. 5 Pour onto a kneading mat, smooth the dough with a spatula, and add half of the dried cranberries. After folding, flatten and add remaining dried cranberries.

   

6. 6 Simply knead the dough into a large ball, place it in a plastic bag, reserve space for fermentation, and tie the bag tightly. Place in the refrigerator to chill overnight.

   

7. 7 Chill the dough overnight and roll it into a 1cm thick sheet.

   

8. 8 Use a mold to press out small circles, place them on a non-stick baking sheet, then put them in the Dongling K30A oven to ferment and ferment for 20 minutes. After fermentation is completed, coat the surface with egg wash, preheat the oven to 185 degrees, lower the first layer, and bake for 15 minutes.