Cranberry Blossom Bread

Overview

Tomorrow is Mother's Day. I wish all mothers in the world health, safety and happiness! I wanted to make rose bread, but I was pressed for time last night and ended up with something like this. It rained heavily in Wuhan today, so I went to the garden to take some photos during the break. This time, the bread was placed on a plate and carried without any squeezing.

Tags

• baking
• condensed milk
• cranberry
• high gluten flour
• sliced almonds
• unsalted butter
• white sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Place all ingredients except butter and salt into a bread machine and mix.

   

2. 2 After one process, add butter and salt and continue stirring (using the post-salt and post-oil method)

   

3. 3 Cut a small piece of the mixed dough to pull out an unbreakable film and organize the dough for secondary fermentation.

   

4. 4 Dip your finger in flour and poke holes in the fermented dough until it doesn't shrink or collapse.

   

5. 5 Divide the dough into six rounds, cover with plastic wrap and rest for 15 minutes.

   

6. 6 Take a piece of dough and roll it into a shape of beef tongue. Roll up the bottom edge and pinch it tightly.

   

7. 7 Cut into two evenly with a knife.

   

8. 8 Grease the cake mold with butter in advance and arrange the cut rolls.

   

9. 9 Cover with plastic wrap and allow for secondary fermentation.

   

10. 10 Brush with egg wash and sprinkle with dried cranberries and slivered almonds.

    

11. 11 Preheat the oven to 175℃ for 23 minutes (time and temperature are for reference only)

    

12. 12 Appreciation of the finished product~

    

13. 13 Appreciation of the finished product~

    

14. 14 Appreciation of the finished product~