Cranberry Raisin Milk Toast

Name: Cranberry Raisin Milk Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 50g milk; 3.5g Dry yeast; 34g Caster sugar; 30g Egg liquid; 22g butter; 3.5g salt

by Dongying Xiaoyingzi

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

This bread was inspired by my son-in-law. My daughter bought this kind of bread from the mall and was approved by me. There was a lot of additives. People said that my husband likes to eat this kind of bread. I immediately got the instructions and prepared a recipe by myself. As soon as the daughter took a bite to her son-in-law, she said this was better than the original one. The daughter proudly told him that this was made by your mother-in-law, absolutely healthy food.
The middle seed method is superior to other methods in terms of taste and procedure. It feels like making bread with the middle seed method is more like making bread. The soft, delicate and anti-aging method of making bread is very suitable for working people with few family members. "

Ingredients

200g Flour
50g Milk
3.5g Dry Yeast
34g Caster Sugar
30g Egg Liquid
22g Butter
3.5g Salt

Cranberry Raisin Milk Toast

1. Put the Chinese ingredients together and knead well

2. Put it in a warm place and send it to about 4 times as big as it bulges and falls back

3. Divide the middle seeds into small pieces and place the other materials in the main dough except butter in the bread machine, start the bread machine for a maxillofacial procedure

4. Soak the cranberries and raisins in warm water for 1 hour in advance, drain the water and soak them with kitchen paper.

5. When the gluten expands, the coarse film can be pulled out, and the bread machine is turned off.

6. Add butter to start the bread machine again

7. Hit until the thin and transparent gloves are completely pulled out to touch

8. Put the processed dried fruit into the bucket

9. Until the dried fruit is wrapped in the dough

10. The bread machine fermentation function turns on the fermentation to double the size or leave it in a warm place to ferment.

11. Take out the exhaust spheronization

12. Divide into three doughs of the same size, round and relax for 20 minutes.

13. Roll the loosened dough into an oval shape

14. After turning over, roll it from top to bottom from the wide side into a roll and relax for 10-15 minutes.

15. After relaxation, rub into a long strip

16. Staggered together

17. Braid the braid from the middle to the two sides to form a three-strand braid.

18. Lay each 1/3 to the middle, press a few times with your hand to expel the air into the toast mold, and put it in a warm and moist place for final fermentation.

19. Finally fermented until 8 portions are full, and the surface is brushed with egg liquid

20. Preheat the oven at 180 degrees, 175 degrees, lower, upper and lower fire, about 35 minutes. Remove the mold immediately after it is out of the oven, and let it cool on the grill.

Tips:
The technique of braiding is arbitrary. I braided from the middle to the two ends because the dough is longer and thicker. It is easy to stretch the dough from the beginning. The deformation is not easy to organize. It is completely a personal hobby.
The added dried fruit needs to be soaked in advance, and then dry it with kitchen paper, otherwise it will increase the moisture of the dough.