Cranberry Light Cream Soft Bread
1.
Put flour, sugar and salt into the bowl and mix well.
2.
Warm the whipped cream to more than 30 degrees, take another bowl and put in about 40 grams of warmed whipped cream, pour in the yeast, stir to melt.
3.
Pour the yeast water into the flour, then add the remaining whipped cream, pour it, and stir evenly with chopsticks.
4.
Use a spatula to mix it into a very soft dough.
5.
Pour it on the kneading pad, wipe the dough with a spatula, and add half of the dried cranberries. After folding, flatten, and then add the remaining dried cranberries.
6.
Simply knead into a large dough, put it in a fresh-keeping bag, reserve space for fermentation, and tie the pocket tightly. Put it in the refrigerator overnight.
7.
Refrigerate the dough overnight and roll it out into 1cm thick noodles.
8.
Use a mold to make small circles, put them on a non-stick baking tray, and put them in the Dongling K30A oven to ferment for 20 minutes. After the fermentation is completed, coat the surface with egg liquid, preheat the oven to 185 degrees, put down the layer, and bake for 15 minutes.
Tips:
TIPS:
1. Soak the dried cranberries in water in advance, and then drain the water for later use.
2. The leftover material can be kneaded into a dough again, and then pressed into a shape, without wasting it.
3. Each type of oven has different tempers, so the time and temperature are for reference only.
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