Cranberry Croutons

Overview

The dough with added yogurt has a great soft texture. The small piece is also very suitable for children. You can eat one or two pieces during recess, or you can share it with friends during autumn outings. Friends who like it can try it!

Tags

• baking
• children
• afternoon tea
• butter
• condensed milk
• egg liquid
• high gluten flour
• low gluten flour
• soft white sugar
• yeast
• yogurt
• milk
• salt

Ingredients

Steps

1. 1 Put all the ingredients except butter into the bread machine and start the dough mixing process. After a program is completed, add softened butter and start the kneading program again until the dough forms a film.

   

2. 2 Roll it into a round shape and place it in a warm place to ferment until it is 2-2.5 times larger. The fermentation time will be different depending on the temperature. Keep an eye on the dough during the process. When the dough is fermented, dip your finger in water and poke a hole. If the hole does not shrink, it means it has fermented.

   

3. 3 Press and deflate the dough, wrap it up and place it in the refrigerator to rest at minus 16 degrees Celsius for 15-20 minutes. The relaxation time will depend on how hard the dough becomes, but will depend on the degree of rolling out. The specific length of time will be determined by the thickness of the dough and the temperature of the refrigerator.

   

4. 4 Take out the relaxed dough and roll it out into a large piece, brush it with a layer of condensed milk and add an appropriate amount of dried cranberries.

   

5. 5 Fold both sides toward the middle 1/3.

   

6. 6 Roll it out long.

   

7. 7 Fold the top and bottom to the middle 1/3.

   

8. 8 This is what is folded.

   

9. 9 Roll it into a square piece about 30*35, lift up the four corners to stretch the gluten. (At this time, the gluten will stretch and the dough will become smaller)

   

10. 10 Cut it into appropriate size squares as shown in the picture.

    

11. 11 Place evenly on non-stick baking sheet.

    

12. 12 Place it in a warm and humid environment (reference temperature is about 38 and humidity is about 75%) and finally ferment until it doubles in size. Brush the surface with a thin layer of egg wash, place it in the middle rack of the preheated oven, and bake at 180 degrees for about 10 minutes, until you see the surface color.