Cranberry Souffle Bread
by Yingtai Baking
Favorite
Difficulty
Easy
Time
20m
Serving
2
delicious"
1. 1. Soften the butter, add powdered sugar and stir evenly;
2. 2. Add room temperature egg liquid in batches;
3. 3. Add milk powder and stir evenly;
4. 4. Add chopped dried cranberries and put them in the refrigerator for later use;
5. 5. The bread material is kneaded to the expansion stage by the post-oil method.
6. 6. Ferment to twice the size, divide into 12 equal parts, cover with a damp cloth and wake up for 15 minutes;
7. 7. Divide the milk pastry fillings into 12 equal parts;
8. 8. Roll each small dough round and wrap it with a creamy filling;
9. 9. Put the second shot in a warm place;
10. 10 After the second hair is finished, use a spoon and dry powder to make a styling;
11. 11. Put it in the oven, 180 degrees, 20 minutes.
12. Finished picture
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