Cranberry Cheese Bread
1.
Dough: 100 grams of high-gluten flour, 5 grams of fine sugar, 1/8 teaspoon of salt, 12 grams of protein, 2 grams of dry yeast, 50 grams of water, 5 grams of butter
2.
Pour the dough ingredients except butter into the bread bucket,
3.
Start the dough-making program,
4.
Stir into a uniform dough, add butter.
5.
Mix the dough again until the film can be pulled out.
6.
Put it in a bowl for basic fermentation.
7.
Filling: 20 grams of cream cheese, 7 grams of powdered sugar, 1/2 teaspoon of milk, 2 grams of corn starch, 1 teaspoon of almond powder, 5 grams of dried cranberries
8.
Chop cranberries and set aside.
9.
Cream cheese is softened at room temperature, add powdered sugar, and stir until smooth.
10.
Add milk and mix well.
11.
Add cornstarch and mix well.
12.
Add almond flour, cranberries,
13.
Mix into an even paste and set aside.
14.
The dough grows up.
15.
Take it out, spheronize, and relax for 10 minutes.
16.
Roll it into an oval 25 cm long.
17.
Spread the filling on the dough, leaving the edges.
18.
Roll up,
19.
Close the mouth down, put it in the baking tray, and ferment for 35 minutes.
20.
When the dough grows up, brush the egg liquid on the surface, use scissors to tilt at 45 degrees, cut 6 knife edges, and continue to ferment for 5 minutes.
21.
Put it in the oven, middle level, heat up to 190 degrees, lower heat to 160 degrees, and bake for about 20-30 minutes.
22.
The surface is golden and baked.
Tips:
When filling, leave a space of about 1.5 cm on the edge of the dough to facilitate bonding and closing.
Dried cranberries can be replaced with raisins.
The number of blades can be increased or decreased according to the length of the dough.
The baking time and firepower need to be adjusted according to the actual situation of the oven.
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