Fresh Milk Cranberry Toast (refrigerated Fermentation Method)

Fresh Milk Cranberry Toast (refrigerated Fermentation Method)

1. First of all, make preparations. It is best to weigh all the ingredients for later use. Don't look for the kind of ingredients used when making them. It is easy to miss.

2. Dried cranberries are soaked in rum in the refrigerator one day in advance. 50g dried cranberries per toast can be soaked a little more at a time. Keep them in the refrigerator for later use. There is no problem in keeping them for several months.

3. Take out the soaked dried cranberries and absorb the moisture with kitchen paper.

4. Put the dough materials except cranberry, butter and rose sea salt into the bucket of the bread machine, start the cook machine, firstly mix the ingredients for 3 minutes at the first gear, and then switch to the second gear for 10-15 minutes to beat the dough to a coarse film state.

5. Add the softened butter and rose sea salt, start the cook machine again for 10-15 minutes and turn to gear 3 for 5 minutes. At this time, the uniform glove film can be basically pulled out. (The dough can be cut into small pieces with scissors to increase the contact area, and the effect of noodles is better)

6. Then add the drained dried cranberries, set 2 for 2-3 minutes, and mix well.

7. Take out the dough, gather it up smoothly, put it in a basin, seal it with plastic wrap, and put it in the refrigerator to ferment. (Refrigerate at 5°C for more than 10 hours, I will directly refrigerate it for 24 hours the next day)

8. The next day, take out the refrigerated and fermented dough and let it stand at room temperature for about 1 hour to warm up the dough.

9. Take out the dough and gently press to exhaust.

10. Divide evenly into two equal parts and relax for 20 minutes.

11. Take out a loose dough, use a rolling pin to gently roll it up and down from the middle to a long strip.

12. Fold left and right to the middle, pinch the mouth tightly.

13. Continue to roll gently, about 50cm.

14. Roll up from top to bottom, use your fingers to thin the lower edge of the dough for easy fit and close, and roll the other piece in the same way.

15. Put the rolled dough into the toast box with the closing position facing down, and then put it into the oven for secondary fermentation. Prepare a bowl of hot water in the oven to create a relatively moist fermentation environment.

16. When the dough has risen to eighty or nine minutes full, take out the toast box and heat the oven to 190 degrees and lower to 180 degrees to preheat.

17. After preheating the oven for ten minutes, put the toast box in the oven and bake the middle and lower layers for 42-45 minutes. (The temperature and time are for reference only, the temper of each oven is different)

18. After the baking is over, immediately take out the mold, shake it, release the mold, place it on a drying rack to dry to hand temperature, and seal it for storage.

Tips:

1. Different brands of flour have different water absorption. The liquid is adjusted according to the state of the dough. The Xinliang Black Gold Toast Flour is used here.
2. The brand and material of the toast box are different, and the baking time needs to be adjusted according to the usual situation of baking the toast.
3. The humidity of wine-stained dried cranberries is relatively high. Novices can reserve a portion of milk for the first production, and adjust the dough ratio appropriately.