1. Prepare the ingredients
2. Make the soup first: add 20 grams of high-gluten flour and 100 grams of milk to a small pot and mix well
3. Just heat it over a small fire to form a paste, and let it cool for later use.
4. Put the soup seeds and the main dough ingredients except butter into the bread machine and start kneading
5. Knead until the dough can hold out the thin film on your hands.
6. Reorganize smoothly and cover with plastic wrap, let stand for 15 minutes, no need to ferment to 2.5 times the size
7. Dried cranberries, cut into small pieces with a knife
8. Divide the dough into 20 equal parts, round, cover with plastic wrap, and relax for 15 minutes
9.
10. Take a small dough, use a rolling pin to gently push it apart, roll it out, and put a few cranberries on it
11. Roll up from top to bottom, squeeze the opening and place it down
12. All rolled up and placed in a non-stick baking pan, fermented at natural room temperature to 1.5~2 times the size
13. Take out the baking tray and brush the surface with whole egg liquid
14. Put the baking tray into the middle layer of the preheated oven, use 185 degrees for upper heat and 195 degrees for lower heat, and bake for about 18 minutes
15. After the color is satisfied, the tin foil can be added in time to prevent the color from being too dark
Tips:[Tips]:
1. The ratio of soup, flour and water is 1:5, that is, 1 part of flour and 5 parts of water are heated to gelatinize; the bread using soup has high water content, is soft and elastic, has slow aging, and has a good taste. , The shelf life is longer.
2. If you like to eat sweet, you don’t need to reduce it, just put 50 grams of sugar; if there is no corn flour, use all high-gluten flour according to the original recipe; if you find it troublesome to make the soup, add the soup and the main dough ingredients and use it directly The same can be done by the method.
3. For the specific baking temperature and time, please adjust it according to your own oven conditions; after the color is satisfied, you can cover with tin foil in time to prevent the color from being too dark; the temperature of my oven is a bit low, so the adjusted temperature is higher.
