It's Not Valentine's Day, But Also A Rose-rose Bread
1.
Prepare the ingredients, beat one egg and set aside, add 30g of flour dough, and use the rest to wipe the surface of the final fermented dough.
2.
In addition to butter and dried cranberry, put other ingredients in a mixing bowl and stir into cotton wool with chopsticks.
3.
Use the chef's machine to mix the noodles at low speed for 10 minutes, and then use the 1st gear to stir for 5 minutes. In fact, the time and speed of this dough-making process must be adjusted according to the performance of the individual's own machine, and cannot be copied.
4.
When the dough is ready to stretch, add the softened butter and stir together.
5.
Do not stir until the film that is not easily broken can be pulled out. Otherwise, it is easy to break the gluten.
6.
Put the reconciled dough on a plate, wrap it with plastic wrap, and place it in a warm and humid place for the first fermentation.
7.
The dough is fermented to twice its size. Dip your fingers in the flour and poke into the dough to check the fermentation. If the dough does not shrink and does not stick to your hands, the fermentation is successful.
8.
Take out the dough and ventilate it and divide it into 16 portions, round each portion and place it neatly. Cover with plastic wrap and let it rest for 15 minutes.
9.
The dough after waking up was rounded separately, my hands were clumsy, I couldn’t make it round, I had to make it.
10.
The four pieces of dough are in a group, arranged in sequence according to the picture, and a row of dried cranberry is placed in the middle of the top dough.
11.
Then roll it up to form a cylindrical shape, and the outermost dough should be glued tightly to prevent it from loosening.
12.
Make a sharp cut in the middle of the cylinder.
13.
Stand the dough up and press the middle with your fingers.
14.
After all is done, put the dough in the baking tray and put it in the oven for the final fermentation. During the fermentation, you can take a cup of hot water into the oven to help the dough ferment.
15.
After fermenting to twice the size, take it out, leave it for about 2 minutes, and then sweep over the whole egg liquid. At this time, you can preheat the oven at the same time, adjust the temperature to 180 degrees, and fire up and down.
16.
Put the dough in the preheated oven, middle and lower level, 180 degrees, bake for 18 minutes.
17.
After baking, it is demoulded and placed on a drying rack to cool. When the temperature of the bread drops to the palm temperature, it can be stored in the bag.
Tips:
When kneading the dough, you must knead out a film that is not easy to break, otherwise the bread will not be soft enough.
