Cranberry Sweet Bread
by Qinghehe
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. First make the crispy and loose grains. 15 grams of powdered sugar, 25 diced butter, 25 grams of low powder, and 25 grams of milk powder. Gently knead into granules with both hands.
2. The white and egg yolk are separated, and the cranberries are soaked in cold water.
3. Weigh the high powder, milk powder, sugar, and salt in the container. Add egg whites and soup (use 2 scoops of high powder + 80 grams of cold water in the microwave for 30 seconds before and the night, mix well.)
4. The yeast is melted with warm water, poured into a basin, knead into a smooth dough, then add chopped butter, knead until the expansion stage can be pulled out of the film, and cover with plastic wrap to ferment.
5. Ferment to twice the size of the original dough, squeeze and exhaust.
6. Divide into 6 small balls, roll round and relax for 10 minutes.
7. Roll out the loosened dough into long strips, and sprinkle with cranberries to roll tightly.
8. Roll into a long strip of more than 30 cm.
9. Roll into a flower shape.
10. After all, put it in the baking tray and ferment for 50 minutes.
11. The fermented bread is taken out and brushed with egg liquid.
12. Sprinkle with crispy pine grains, and put-grains of cranberry in the middle.
13. Preheat the oven at 180 degrees for 5 minutes and then bake for 20 minutes. At the last time, watch the coloring.
14. Let it cool after it's out of the oven.
