Cranberry Crisp Flower Bread

Cranberry Crisp Flower Bread

1. The main bread ingredients except butter are put into the bucket of the chef's machine

2. After starting to knead the dough at the lowest speed, add the softened butter and continue to knead the dough at medium speed

3. The dough can be pulled out of this film lightly

4. The dough is rounded, and the basic fermentation is carried out in the barrel. When the fermentation is carried out, the lid is covered and a damp cloth is covered

5. When the dough is 2.5 times its original size, dip your fingers in the flour and poke holes on the top of the dough without collapsing or shrinking. Fermentation is successful.

6. Take out the dough and place it on the kneading mat. After exhausting, weigh it and divide it into 9 equal parts. Knead the dough and let it rest for 10 minutes.

7. Chop dried cranberries

8. Take a loose dough, take an appropriate amount of crushed cranberries

9. Knead the cranberries into the dough and try not to expose it to the surface

10. Process the other dough one by one, put all of them in a 9-inch pizza deep dish, put a bowl of warm water in the oven, and carry out the second fermentation at the fermentation stall.

11. When the dough is slightly larger than the original one, dip one end of a rolling rod in flour and press on each dough to prevent it from being too high during baking. Of course, it is not necessary to press it, and it can also be directly rounded on the surface.

12. When the dough is twice as large, brush the surface with egg wash

13. Sprinkle a layer of crumbs and the oven will start to preheat 180 degrees

14. Put it into the middle layer of the preheated oven, fire up and down 180 degrees, about 25 minutes, after the surface is colored, it can be covered with tin foil

15. After being out of the oven, demould, let it cool on the drying rack and seal the bag for storage

16. The flowers are full and the thick crumbs are fun to eat

17. There are a lot of cranberries, the taste is very good

Tips:

The amount of liquid is adjusted according to the water absorption rate of the flour used at home, 60-70% of the flour is appropriate;
The production of crumbs: 30 grams of powdered sugar, 50 grams of low-gluten flour, 5 grams of milk powder, 40 grams of unsalted butter. The butter does not need to be softened. Knead all the ingredients together into grains. The remaining crisps can be put into fresh-keeping bags, refrigerated or frozen;
The top of the dough can also be pressed without a rolling pin. The purpose of this is not to make the top of the dough too high or round, so that more crumbs can be sprinkled;
Please adjust the baking time and temperature according to your own oven.