Cranberry Milk Steak Bun
1.
Soak the cranberries in water for a while in advance and then drain them for later use
2.
If you like a bit of crumble, you can chop the cranberries
3.
Mix all the ingredients except cranberry and butter and knead the dough
4.
When the dough is smooth and tough, add butter softened at room temperature
5.
Continue to knead to the expansion stage where the film can be pulled out
6.
Add the drained cranberries and knead well
7.
Put the kneaded dough in a clean basin, cover it with plastic wrap, and place it in a warm place for basic fermentation
8.
When fermented to 2-2.5 times larger, hand dipped in flour to poke holes, the dough does not shrink or collapse, indicating that the basic fermentation is complete
9.
After the fermentation is over, take out the dough and place it on the kneading pad to press and exhaust
10.
The exhausted dough is evenly divided into 16 small doughs
11.
Take 1 small dough and round it and place it in a baking tray
12.
Round all the dough in turn and put it into the mold as shown in the picture
13.
Cover the baking pan with plastic wrap and place it in a warm place for secondary fermentation
14.
Wait until the mold is 9 minutes full
15.
Brush a layer of egg liquid on the surface of the fermented dough
16.
Put the mold into the middle layer of the preheated oven, bake at 180 degrees for 20 minutes, and cover with tin foil in the middle
17.
Let cool after baking
18.
Easy demoulding
19.
Let's take a group photo
20.
One by one
21.
Finished picture
22.
Finished picture
23.
Finished picture
24.
Finished picture
Tips:
1. After soaking in water, the cranberries must be drained, so as not to mix into the kneaded dough and cause the dough to be too wet and sticky;
2. The dough should be as round and compact as possible, and the surface of the dough should be smooth and not rough;
3. Only a thin layer is needed when brushing the egg liquid;
4. If the mold used is easy to stick to the mold, the mold needs to be greased and powdered before use to facilitate demoulding;
5. Pay attention to the coloring during the baking process, and cover with tin foil in time.
