1. Ingredients: bread flour, eggs, sugar, butter, high-sugar yeast, cranberry, salt.
2. Mix high-sugar-tolerant yeast with water and let it stand for a while.
3. Weigh the eggs (leave a little to brush the surface), sugar and bread flour, and add them to the bread bucket.
4. Pour the high-sugar-resistant yeast water into the bread bucket, start the bread machine, and knead the dough.
5. When the flour can form a dough, add salt and continue to knead the dough.
6. The dough can be pulled out of the film, but it doesn't settle, add butter, and continue the kneading process.
7. The dough is gluten, and when the film can be pulled out, take it out and arrange it into a round shape and put it in a bread bucket for proofing.
8. If the dough swells, poke a hole with your finger, and it does not shrink or collapse, which means that the proofing is complete.
9. Move the dough to the panel, fully exhaust, knead it into a circle, cover with plastic wrap, and let it sit for 15 minutes.
10. Slowly roll the dough into large rectangular dough pieces.
11. Sprinkle the cranberries evenly on the dough.
12. Roll up the dough sheet.
13. Cut into even equal parts with a knife.
14. Place the bread dough in a heart-shaped mold, put it in the oven, set a bowl of boiling water, and ferment.
15. When the bread dough expands to 1.5 times, take it out and brush it with egg wash, preheat the oven to 180 degrees and lower to 170 degrees. After preheating, put the mold into the oven and bake for 30 minutes. The surface is evenly colored. Pressing the side of the bread with your fingers can quickly rebound, indicating that the bread is mature, just take it out and let it cool.
16. Finished product.
17. Finished product.
Tips:1. The water absorption of bread flour is different, the amount of liquid added will be different.
2. Leave a small portion of the egg liquid to brush the skin.
3. Set the baking temperature according to the characteristics of your own oven.
4. Other molds can be used without heart-shaped molds.
