Bright and Soft Cranberry Toast
1.
Prepare materials:
About 50g of native egg with shell.
2.
To make medium dough:
Pour the bread flour and dry yeast into a clean mixing bowl and beat evenly with egg whips.
3.
Pour in pure milk and continue to beat evenly with eggs.
4.
When it is fast forming, put on disposable gloves and form a dough, cover with plastic wrap and a damp cloth, and ferment at room temperature for one hour.
5.
While fermenting, soak the dried cranberries to remove excess sweetness.
6.
The middle kind of dough is fermented to this point.
7.
Make the main dough:
Pour pure milk, eggs, salt, sugar, and bread flour into the bucket of the bread machine in turn, start the dough mixing program, and set the time to 20 minutes.
8.
When the main dough is about to be formed, add the fermented medium dough until the first dough mixing process is over.
9.
Add butter and start the kneading process again for 20 minutes.
10.
Pull out a small piece of dough, you can pull out the state of the glove film.
11.
Drain the dried cranberries and set aside.
12.
Take out the reconciled dough from the bucket of the bread machine, roll it out into a tongue shape, and evenly sprinkle half of the dried cranberries.
13.
Fold the two sides toward the middle to form a ball.
14.
Roll out the tongue again, add the remaining dried cranberries, and repeat the above steps.
15.
Fold the two sides toward the middle again to form a dough.
16.
Put it in a clean mixing bowl, cover with plastic wrap and a damp cloth, and ferment at room temperature until it is twice as large. It takes about 50 minutes.
17.
Fermentation is complete, and the dough is taken out and exhausted.
18.
Sprinkle a little bread flour (outside of the ingredients) on the baking mat, divide the exhausted dough into three equal parts, and knead and relax for a quarter of an hour.
19.
Spread a thin layer of butter on the bottom and sides of the toast mold and put it in the refrigerator for later use.
20.
The loose dough is rolled into a tongue shape in turn, and rolled up from top to bottom.
21.
Put them in a toast mold one by one, pat a little water on the surface, and put them in the oven to ferment for about 40 minutes at 38 degrees.
When fermenting, put a bowl of hot water next to the toast mold to assist.
Ferment to about 80% full.
22.
Pat the surface of the fermented dough with a little water, preheat the oven, and bake for about 30 minutes at 190°C and 200°C.
23.
Fresh out of the oven, inverted and demoulded, placed on a cooling rack to cool.
24.
I did not cover the lid when I was baking, it was already super full, and the height was great.
Tips:
When baking, put a tray with hot water underneath.
