#aca烤明星大赛#zhong Kind of Cranberry Bread (drawing without Glove Film)

Name: #aca烤明星大赛#zhong Kind of Cranberry Bread (drawing without Glove Film)
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 230g High-gluten flour; 120g milk; 1g yeast; 10g Sugar; 2g salt; 30g water; Some Dried cranberries

by Looking for Peach Blossom Island

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The bread made by the refrigerated middle seed method has a particularly soft texture, good taste, and flexible operation time. You can knead the middle seed the first night, put it in the refrigerator and ferment overnight, and make it the next morning, or in the morning. Make up the dough and refrigerate it and make it after get off work in the evening. This method reduces the fermentation temperature and prolongs the fermentation time, so that the fermentation effect of yeast is more sufficient, the texture of the bread is more delicate and soft, and there is a fermented fragrance. Anyway, my big pot friends and small pot friends love to eat this kind of food, and they all say it is better than the direct fermentation method. . .

The golden ratio between the middle seed and the main dough is 7:3, and the one I made is the size of an eight-inch square mold. You can also adjust the dosage according to your own needs. This bread is not buttered, so it is enough to prove that the drawing effect can be made without butter. "

Ingredients

230g High-gluten Flour
120g Milk
1g Yeast
10g Sugar
2g Salt
30g Water
Some Dried Cranberries

#aca烤明星大赛#zhong Kind of Cranberry Bread (drawing without Glove Film)

1. The yeast powder in the main ingredient is melted with milk and forms a mass with the high-gluten flour. Milk at room temperature is fine, or slightly warmer, just try to be below body temperature. The dough does not need to be over-stirred, just form a dough.

#aca烤明星大赛#zhong Kind of Cranberry Bread (drawing without Glove Film) recipe

2. Put the dough in a fresh-keeping bag, squeeze it and tie it up, leaving room for expansion, and put it in the refrigerator to ferment overnight. Flattening the dough and refrigerating it is to make the outer layer and the inner core of the dough have the same temperature so that they will ferment evenly.

3. Dried cranberries, chopped and set aside

4. Take out the fermented middle-species dough, pull it into small pieces, add other materials in the auxiliary materials, and knead it into a smooth dough. Then add dried cranberries, knead well and ferment to double the size.

5. Take out the fermented dough, knead it evenly and exhaust it. After 20 minutes, divide the dough into several pieces of the same size and knead them into rolled strips.

6. Arranged in a square die. Leave proper expansion space in the middle of each.

7. The secondary fermentation is carried out at room temperature. I put it in the oven and did not use the fermentation function, so I closed the oven door and fermented at room temperature. The indoor temperature is about ten degrees Celsius.

8. It is about twice as big, and the dough is full.

9. A sharp knife can be used on the surface to simply draw a few strokes. The angle is arbitrary, and there is no need to pay attention to the angle and the direction of the texture like the practice stick. It's okay not to draw.

10. Put it in the middle and lower layer of the oven, and heat up and down at 140 degrees, and bake for about 20 minutes. Specific adjustments should be made according to the actual oven temperature.