Cranberry shredded bag
Overview
You don’t need to bake it, you can also have bread that you can tear into layers and eat~
Tags
Ingredients
Steps
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Put all the ingredients except butter into the bread machine, knead until the dough is smooth, then add butter and continue kneading until complete.
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Roll the kneaded dough into a round shape
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Put it in a plastic bag, flatten it, and freeze it for 30 minutes to harden the dough and make it easier to shape
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Take out the dough, roll it out into a rectangular shape, and then continue to roll it into a rectangular piece as thin as possible. You can stretch the dough with your hands, but be careful not to make holes in the dough
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Spread the softened butter at room temperature for sandwiching on the dough, and then sprinkle with chopped dried cranberries (soak the dried cranberries in advance and drain the water). Divide the rectangular dough into 3 equal parts
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Fold the dough in three parts up and down. If the dough becomes soft, it is best to use a scraper to help avoid pulling, deformation or cracking
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Place the folded dough sheet in the refrigerator for 15 minutes
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Prepare the mold and place a small paper cup on it
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Take out the frozen dough and roll it out horizontally
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Turn over and roll up from bottom to top
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Knead the rolled dough into a long shape
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Use a spatula to cut a knife in the middle of the dough roll to cut it in half
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Stretch the dough a little longer, roll it up with the cut sides facing out, use moderate force, not too tight, and put the rolled dough into a non-stick mold
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The recommended fermentation temperature is 26-28 degrees. Too high a temperature will cause the sandwich butter to melt, causing the lines to disappear and the layers to lose
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After fermentation, put it into the preheated oven at 180 degrees and bake for 25 minutes. Pay attention to the color and cover it with tin foil in time
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Take it out of the oven and let it cool before you tear it up and eat
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Sprinkle some powdered sugar to decorate
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Give it a try~
