Crunchy Cranberry Croutons

Crunchy Cranberry Croutons

1. Prepare materials

2. Put the yeast and white sugar into warm water at about 40℃ and stir to melt

3. Slowly pour the flour into the flour and stir while pouring. Each kind of flour has different water absorption properties. After stirring to this flocculent shape, add butter and knead by hand. If it is too dry, you can knead it with water.

4. Knead until it becomes a smooth dough, do not need to knead out the film, put it in the oven to develop the dough for about an hour

5. After taking it out, knead the dough gently to expel the air, add cranberries and knead evenly

6. Put the dough into a baking tray and gently press it into a three-centimeter thick cake, and put it in the oven for a second fermentation for about 30 minutes

7. Ferment until the volume swells, take it out, preheat the oven at 150℃ and bake in the oven for 30 minutes

8. Let cool slightly after taking it out

9. Cut into 1.5 cm slices and bake in the oven at 150°C for about 15 minutes, until crispy

10. Just take it out and let cool, take a bite, crunchy and crispy