Crispy Cranberry Bread
Overview
Join in the fun and make crispy cranberry bread. But I never thought that the cold wave would come so quickly. Or I never thought that the cold wave would hit here. The dough is growing too slowly. It can be regarded as entering the second serve. Even after entering the incubator, the dough looked lifeless, but he was so proud to see snowflakes flying all over the sky. Finally I couldn't hold my breath anymore, so I just baked it like a steamed bun. It's freezing cold, and the oven doesn't seem to bring much warmth. So-so, I made do, cooked it quickly and curled up by the stove to keep warm. . . .
Tags
Ingredients
Steps
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Yeast: 50 grams of high-gluten flour, 50 grams of water, 0.5 grams of dry yeast
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Mix the yeast ingredients,
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Stir evenly,
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After leaving it at room temperature for 1-2 hours, place it in the refrigerator for more than 16 hours.
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Dough: 90 grams of high-gluten flour, 25 grams of fine sugar, 2 grams of dry yeast, 1.5 grams of salt, 30 grams of water, 25 grams of egg liquid, 15 grams of butter. Decoration: appropriate amount of crispy flakes, appropriate amount of dried cranberries
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Pour the yeast into the bread barrel,
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Add all dough ingredients except butter
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Start the dough program and stir.
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Form into a uniform dough, add butter, and start the dough mixing process again.
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Stir until the film can be pulled out.
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Put it into a large bowl for basic fermentation.
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The dough grows,
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Divide into 6 equal parts, roll into balls, and rest for 15 minutes.
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Roll into a ball again and place on baking sheet for final fermentation.
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When the dough has grown, brush the surface with egg wash and sprinkle with pine nuts and dried cranberries.
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Put in the oven, middle layer, heat up and down at 170 degrees, bake for about 15-20 minutes,
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The surface is golden brown and comes out of the oven.
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Place on a drying rack to cool.
