Cranberry Milk Roll #无 Butter Edition#

Name: Cranberry Milk Roll #无 Butter Edition#
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2g salt; 5g yeast; 47g Egg liquid; 50g Sugar; 72g Light cream; 195g Pure milk; 400g High-gluten flour; a little sesame; a little Whole egg liquid; 64g cranberry

by Lao Fang Xiaoyu

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

We usually make bread by adding butter or vegetable oil to enhance the flavor and color, so as to achieve a soft and sweet taste.
The special feature of this bread I shared with you today is that it is oil-free and one-time kneading, healthy and fast; there is neither butter nor vegetable oil; only animal whipped cream is used instead of butter one-time kneading Noodles, to be precise: it cannot be called a substitute, but the oil in the whipped cream is used to improve the softness and extensibility of the dough and increase the flavor of the bread, making the bread texture fluffy and soft and full of milk flavor.
In addition, I also added cranberries and black sesame seeds, which tasted more sour, sweet and crispy than the original bread, and the taste was naturally richer. After taking the photo, I couldn’t help eating 2 of them~~~"

Cranberry Milk Roll #无 Butter Edition#

1. Prepare the ingredients and cut cranberries into small cubes for later use.

Cranberry Milk Roll #无 Butter Edition# recipe

2. Put all the main ingredients into the bread bucket.

3. Stir flocculent with chopsticks and let stand for 10 minutes.

4. After starting the kneading program until it is smooth, check the expansion of the dough underneath (no need: make a large film like toast).

5. Round, cover and ferment at room temperature to 2.5 times the size.

6. Take out the dough and vent it, weigh it and divide it into 20 equal parts, and knead the round lid to relax for 15 minutes.

7. Take a dough and roll it into a tongue shape.

8. Turn over and place a few cranberry diced.

9. Fold the left and right sides in half toward the middle.

10. Use a rolling dough ball to gently roll it out flat and long.

11. Roll up from the top and bottom to the middle at the same time.

12. Roll up 10 rolls in sequence and put them in the baking tray.

13. There are also 10 simply rolled up and placed on another baking pan, and then put the two pans in the oven, add pots of hot water, also fermented at room temperature.

14. When it is twice as large, take out the egg wash on the surface and sprinkle a little black and white sesame on it.

15. Send to the middle layer of the preheated oven: 180 degrees, upper and lower fire.

16. Bake for 15 to 18 minutes until the surface is golden and take it out, then put it in the oven again to continue.

17. With a cup of coffee, it is the perfect breakfast or afternoon tea.

Tips:
1. First shot and second shot: I use natural fermentation at room temperature, and the fermentation function can be turned on in cold weather to help fermentation.
2. Those who don’t have cranberries can also not add it. The pure flavor is also very delicious.
3. The baking temperature and time are for reference only, please refer to your own oven for details.