[french Cranberry Wheat Ear Bun]: Gospel for Lovers of Crispy Bread

[french Cranberry Wheat Ear Bun]: Gospel for Lovers of Crispy Bread

1. Mix all the materials evenly, knead until the surface is smooth and the film can be pulled out;

2. Add dried cranberries;

3. Knead the dried cranberries into the dough evenly by pressing: flatten the dough first, and then fold it from top to bottom by about 1/3;

4. Fold up the bottom 1/3;

5. Fold the same horizontally;

6. Repeat the operation several times to fully mix the dried cranberries with the dough;

7. Put the dough in a pre-greased container, cover it with plastic wrap, and place it in a warm place for basic fermentation (please use the oven fermentation function in cold weather);

8. After about 1 hour, the dough will ferment to twice the size of its original volume, and it will not shrink or collapse when the fingers are dipped in dry powder and poke holes;

9. Take out the dough, put it on the silicone pad, press it with the fist face (make a fist, knuckle down), and let it out slightly

10. Divide into 4 uniform doughs, cover with plastic wrap, and relax for 15 minutes;

11. Take a loose dough and roll it out into an oval shape;

12. Fold up 1/4 part from the top and bottom to the middle;

13. Fold the dough in half;

14. Squeeze the mouth tightly;

15. Close the mouth downwards and knead slightly into a cylindrical shape;

16. Put the shaped dough on a baking tray with greased paper in advance, and place it in a warm place for secondary fermentation (please use the fermentation function of the oven in cold weather);

17. After about 50 minutes, the dough will rise to 1.5~2 times its original volume. Preheat the oven to 210 degrees. Sprinkle a layer of dry powder on the surface of the dough;

18. Cut a 45-degree angle with the scissors and the dough to cut out the ears of wheat;

19. Place the wheat ears to the left and right, and the bread shape is complete;

20. After the preheating of the oven is over, put the water in the oven first, and then immediately put the bread into the oven, middle layer, upper and lower fire, 200 degrees, bake for about 25 minutes. Spray water once every 30 seconds, and repeat this operation 2~3 times. After the baking is over, immediately put it out of the oven, put it on the drying net and let it cool before eating.

Tips:

1. As long as the dough is kneaded until the surface is smooth and the film can be pulled out, it does not need to reach the complete state;
2. When mixing cranberries, it is best to fold and press to better retain the original structure;
3. The dough can also be fermented under refrigeration. If fermented under refrigeration, take it out in advance and return to the temperature, and also ferment to twice the size;
4. There are many plastic surgery methods after segmentation, and you can also operate according to your habit or preference;
5. When cutting wheat ears, pay attention to connecting a small part of each ear of wheat. When baking, the dough will expand;
6. The specific baking time is adjusted according to the actual situation of each oven.