Very fluffy-yoghurt cranberry buns
Overview
Since I got a heater at home, my enthusiasm for making bread has suddenly increased. The heater is very hot. It is estimated to be about 26 degrees in the house, which is very suitable for making bread. The fermentation is also very fast. I have made a lot during this period, so I won’t post them one by one. This time I bought some lactic acid bacteria online and want to try using them. I used flour to make yogurt, and the texture was similar to buying yogurt. I made a lot of it, but I was worried that I wouldn’t be able to finish it, so I used the yogurt to make some bread. Because more yogurt was added, the bread was very soft and tasted great. It was much better than the bread sold outside~~~~~
Tags
Ingredients
Steps
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Main raw material pictures
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Mix all the ingredients except butter and cranberries, and knead into a smooth dough. Add in softened butter and continue kneading or pounding
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Knead to the expansion stage and a smooth film can be pulled out
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After kneading, place it in a basin to ferment (cover with plastic wrap) for an hour
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If it ferments until you poke it with your finger and it doesn’t collapse or shrink, it means it’s fermented
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Take out the dough, deflate the dough and divide it into 20 parts, roll into balls and rest for 10 minutes
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First roll the dough into an oval
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Flip over and top with chopped cranberries
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Roll into a cylindrical shape
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I was afraid that the baking pan wouldn’t fit, so I folded the cylinder into a circle
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Put them into the baking pan one by one
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Then put it in the oven for a final fermentation of half an hour
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Take it out and brush with egg wash
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Preheat the oven to 175 degrees, middle rack, and bake for 25 minutes until golden brown
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The fragrant buns are out of the oven, let cool and then eat
