Cranberry cheese bagels
Overview
I have never made cheese bread because I feel that the amount of oil increases the calories. Today I made a cheese bread at my daughter's request. I didn't put too much cheese and reduced the amount of sugar. It was best to sift powdered sugar on the surface because it would not be sweet. This method of sifting powdered sugar can really reduce the amount of sugar. Sifting a little powdered sugar on the surface makes the whole bread very sweet. I have always liked the taste of cranberries, and this time I still put a little bit in the bread. The slightly sweet and sour taste makes the bread even more memorable. The method is very simple, but I didn’t do it very well when I made the original embryo. After fermentation, the shape is not very beautiful. If you want it to be beautiful, just be patient and make the original embryo...
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Ingredients
Steps
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Put the milk, whole egg liquid, white sugar, salt, high-gluten flour, and yeast into the bread machine barrel in order, and start kneading the dough.
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When kneading reaches the expansion stage, add butter and continue kneading.
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Knead until you can pull out the fascia.
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Chop dried cranberries.
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Add the dried cranberries and continue kneading for a minute or two, then cover with plastic wrap and start the fermentation process.
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Ferment until 2.5 times its original size.
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Take out the dough and knead again to completely remove the gas.
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Divide into four portions, roll each portion into a long round shape, place the cheese evenly and press it.
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Wrap evenly.
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Connect the two ends to form a circle.
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Brush the surface with egg wash.
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When the secondary fermentation reaches 2-2.5 times the original size, place it in the middle rack of the preheated oven and heat up and down to 180 degrees for about 15 minutes.
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Finished product pictures
