Cocoa Cranberry Rolls

Name: Cocoa Cranberry Rolls
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g White Shark Bread Flour; 8g cocoa powder; 25g Sugar; 20g Light cream; 140g milk; 2g yeast; 2g salt; 15g butter; 30g Cranberry Chopped

by White Shark Food

4.9 (1)

Favorite

3

Difficulty

Easy

Time

5m

Serving

2

Consume the leftover dried cranberries and wrap them in bread. The sweet and sour is delicious. This time the amount is not very large. You can double the amount you like (´-ω-`)

Ingredients

Cocoa Cranberry Rolls

1. Put all the dough materials except butter into the bread machine or cook machine and knead well

2. Add butter and knead until the expansion stage

3. Add cranberries in the last 2 minutes

4. Put it in a warm place for the first fermentation

5. After the first shot is completed, take out the exhaust and round

6. Divide into 6 equal parts, cover with plastic wrap and relax for 10 minutes

7. Take a dough, roll it into a beef tongue, and roll it up (if you want to add other fillings, you can add it at this time)

8. Put them in the oven after finishing in order, put a cup of hot water in the oven, set the temperature to 38 degrees, and take 50 minutes for the second fermentation

9. After the second round is finished, take out the dough, preheat the oven to 180 degrees, sieve some white shark bread flour on the surface (no sieve is OK), cut the bag with a faster knife