Cranberry Coconut Cheese Ruan

Name: Cranberry Coconut Cheese Ruan
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g High fan; 100g water; 2g Dry yeast; 20g Sugar; 2g salt; 100g Beetroot Liquid; 25g butter; 200g Cream cheese; 20g Powdered sugar; 6g Dried cranberries; 10g Coconut

by Soft blue crystal

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

I always eat ordinary bread. I think it's special for bread with beautiful colors. In fact, many vegetables and fruits come with natural pigments. If you use them properly, you can make baked bread with its own beauty.
Although beetroot looks unpleasant, but who would have thought that its heart is very beautiful, the rose red color, it looks good no matter how to look at it, simply drinking it, the taste is a bit uncomfortable, always feel a bit earthy, but added to the bread , But it can make the bread show a beautiful girl powder.
Coupled with the sweet and rich cheese filling inside, this bread not only has high value, but also tastes great, and it is delicious! Don't underestimate the Polish species, it can make the bread texture softer. If it is not too troublesome, you still need to add this step.

Cranberry Coconut Cheese Ruan

1. First make Polish seed noodles, mix the Polish seed materials, and after the bubbles appear on the surface at room temperature, put them in the refrigerator for 12-24 hours.

2. Add water to the beetroot, beat it into a juice with a food processor, pour it into the inner pot of the cook machine, add sugar and salt.

3. Pour in the high flour, add the Polish seed noodles, and put dry yeast on top.

4. Turn on the cook machine at level 1, knead the dough into a ball, add butter, turn to level 3, knead until the glove film can be pulled out.

5. Fermentation is about 40 minutes, the fingers do not retract when pressed.
After exhausting the dough, divide it into three and let it rest for 15 minutes.

6. This time prepare the cheese filling. After the cream cheese is softened, add sugar and minced coconut.
Add the soaked dried cranberries and mix well.

7. Take a dough, roll it out, and add cheese filling.

8. Wrap both sides of the dough and pinch it tightly.

9. Put a bowl of boiling water in the oven and let it ferment for about 45 minutes. Use a blade to cut out the pattern you like on the surface, sift some flour, put it in the oven, and bake at 180 degrees for 25 minutes.

Tips:
1. Do not pour the liquid all at once, set aside some to prevent the dough from getting too wet.
2. The ratio of beetroot to water can be controlled by yourself. If you want a darker color, add more beetroot.
3. Dried cranberries should be soaked in wine in advance before use.