Red wine cranberry rose bread
Overview
Will red wine knock out yeast? With ten thousand doubts, I doubled the amount of yeast. Since it is called rose bread and there is ready-made rose powder, it would be a pity not to add some to make it more worthy of the name. A completely unexpected color, rose + red wine + cranberry, these originally stunning and bright things, the dough finally mixed into it turned out to be the color of an old sauce. The yeast was indeed drunk, and seemed to be very drunk. After walking around in a daze for a lifetime, I finally grew up. I didn’t expect it to grow much taller. The red wine seemed to have destroyed the gluten of the flour, making it impossible to form a beautiful membrane. Naturally, I didn’t expect it to hold too much gas. In fact, the drunken yeast doesn't seem to produce much gas. Cut it when it's done, and bake it when it's obviously grown. The baking effect was actually much better than expected. The dough was stretched by the gas until it was round. Although the appearance was not high, it was much better than before. . .
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Ingredients
Steps
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Ingredients: 100g high-gluten flour, 18g candied roses, 20g cranberries, 14g brown sugar, 2g salt, 2g yeast, 66g red wine, 7g rose powder
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Also soak the cranberries and candied roses in red wine for about half an hour.
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Remove and squeeze out excess wine.
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Pour the remaining ingredients into the bread bucket and start the dough mixing process,
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I can barely pull the film off,
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Add cranberries and candied roses,
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Knead evenly.
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Roll into a ball and place in a bowl for basic fermentation.
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The dough grows.
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Deflate, roll into a round shape, place on a baking sheet, and finally ferment.
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After the dough has grown, sprinkle low-gluten flour on the surface and make triangular cuts.
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Put in the oven, middle layer, heat up and down at 220 degrees, and bake for about 15-20 minutes.
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Out of the oven.
