Cranberry Cheese Egg Yolk Bread
1.
Except the butter, all the dough materials are put into the bread machine, and the flour digs holes to bury the yeast.
2.
Add the softened butter after a kneading process, and then a kneading process to complete the kneading process.
3.
Leave the kneaded dough in the bread machine and leave it at room temperature.
4.
The cream cheese is beaten with an electric whisk on a low speed at a medium speed until soft, then add the powdered sugar and mix well.
5.
Add chopped dried cranberries and stir well.
6.
This is the stirred cheese cranberry stuffing.
7.
When the dough is twice as large, dip your fingers in flour and poke holes on the top of the dough without collapsing or shrinking. Fermentation is complete.
8.
Divide the dough into 7 equal parts, knead and cover with plastic wrap to relax for 20 minutes.
9.
Use a rolling pin to roll the dough into a round pie shape, and place an appropriate amount of filling on the pie crust.
10.
Tuck the crust upwards and pinch the opening tightly to form the raw bread embryo.
11.
Then cut 5 dollars with kitchen scissors.
12.
Put the cut bread dough on the baking tray for secondary fermentation.
13.
When the bread dough expands to 1.5 times the size, brush a layer of egg liquid on the surface.
14.
Put the baking tray into the middle layer of the preheated oven and bake at 170 degrees for about 20 minutes.
15.
The fragrant bread is out of the oven~
Tips:
1. You can put raisins without dried cranberries;
2. This bread only uses egg yolk, so the coloring is quicker, so pay attention to the tin foil.
