# Fourth Baking Contest and is Love to Eat Festival# Cranberry Brown Wheat Toast
1.
The raw materials of the middle kind of dough: bread flour, brown wheat flour and high-sugar-tolerant yeast powder.
2.
Mix bread flour and brown wheat flour, mix high-sugar-tolerant yeast with water, pour the yeast water into the flour, stir evenly, and leave it in the refrigerator to ferment for about 10 hours.
3.
The raw materials of the main dough: medium type dough, bread flour, white sugar, butter, eggs, salt, cranberry, and coconut.
4.
Add the medium kind of dough, eggs, sugar, and bread flour into the bread bucket, and start the kneading program.
5.
When the dough forms a dough, add salt water (I used a little water to melt the salt) and continue the kneading process.
6.
When the dough appears gluten and the film can be pulled out but it breaks when it is pulled, add butter and continue the kneading process.
7.
The dough can be pulled out of the film. Even if it is torn, it has a smooth edge and can be taken out of the bread bucket, organized into a round shape, and placed in the pot with plastic wrap to ferment.
8.
When the dough is almost twice as large as it is, when the dough is full of air, the dough fermentation is complete.
9.
Move the dough to the panel, fully exhaust the air and divide it into three equal parts. After finishing it into a circle, cover it with plastic wrap and let it stand for 15 minutes.
10.
After 15 minutes, take out a small dough, roll it out into a rectangular shape, and sprinkle with coconut paste evenly.
11.
Sprinkle with cranberries.
12.
Roll up gently from top to bottom.
13.
Put it in the toast mold, cover the mold cover, and put it in the oven for fermentation stalls. When the bread dough is eighth full of the mold, take out the mold and preheat the oven to 180 degrees and lower the heat to 170 degrees. After the preheating is completed, put the mold in the oven and bake for 40 minutes, then take it out and let it cool.
14.
Finished product.
Tips:
1. The water absorption of flour is different, the amount of liquid should be added according to the characteristics of flour.
2. Before sprinkling the coconut and cranberry, you can also put a little water on the dough to improve the adhesion between the coconut and the bread.
3. The temperature of each oven is different, and the baking temperature should be set according to the temperament of the oven.
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