Medium Cranberry Toast

Name: Medium Cranberry Toast
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 170g Medium seed high powder; 10g Middle sugar; 3g Middle species of yeast; 85g Medium water; 75g Main dough (high flour); 3.5g Main dough-salt; 2g Main dough high sugar tolerant yeast; 50g (Main dough) Sugar; 25g Main dough-egg liquid; 25g Main dough (water); 20g (Main dough) Butter; Some Dried cranberries

by Yaoyao Original Food Class

4.8 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

3

For toast, this recipe is my favorite. The finished product is light and soft. It can be eaten piece by piece, or sliced and eaten with jam. It is a good choice. When making it, it is not recommended for novices. Change the recipe at will. In baking, each raw material has its own unique role. For example, sugar is not only a flavoring agent. When making bread, sugar can help ferment, make the bread softer and shorten the baking. Time can make the bread more beautiful, delay the aging of the bread, and extend the shelf life of the bread. Therefore, you must not arbitrarily reduce sugar. Many of my friends' failures are due to the random increase or decrease of materials.

Medium Cranberry Toast

1. Let's make the middle-species dough first. You can make it one night in advance, and it will ferment well the next morning. Mix the water and yeast in the medium dough and let stand for two minutes.

2. Mix the flour and sugar of the middle kind of dough.

3. Knead it into a uniform dough without any dry powder. Smooth without kneading. Cover with plastic wrap and ferment overnight.

4. Let the dough rise to 3 times its size.

5. Take it out, the dough has even cellulite, and it smells of light wine.

6. Mix the liquid of the main dough, put the dry powder into the medium dough, knead it and let it stand for 10 minutes.

7. Add butter, beat or knead it into a smooth dough with a chef's bread machine.

8. The glove film can appear when the dough is stretched.

9. Divide the dough into three equal parts.

10. Take a piece of dough and roll it out.

11. Turn it over and roll it up.

12. Roll it out again.

13. Turn it over and sprinkle with a layer of dried cranberries.

14. Roll it up and put it in a toast box. The toast box is 450 grams.

15. Fermented at 38 degrees to nine minutes full.

16. The upper and lower levels of the open-hearth oven are heated at 170°C for 40 minutes, and the air oven at 155°C for 35 minutes.

17. After the top is colored, cover with tin foil and continue baking to prevent the color from being too dark. Take it out immediately after baking, shake the moisture, and place it on the grill to cool down.

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