Name: Sweet Cranberry Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g Flour; 25g Unsalted butter; 2g salt; 30g Whole egg liquid; Some Cranberry Kidney Bean Filling; 80g All-purpose flour; 30g White sugar; 3g yeast; 140g Rice soup; Some Milk biscuits

Sweet Cranberry Bun

by Sheep kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

The filling used in this bread is the leftover mooncake filling for the Mid-Autumn Festival-cranberry and kidney bean filling. It has been frozen in the refrigerator and used to make bread. This is the fun of DIY. Bread fillings can be placed at will, and the shape can be endless, as long as you like! Everything is possible!
For the recipe and shape of this bread, refer to Sister Freedom’s oven bread-"sweet pumpkin buns" and bread machine bread-"bean paste bread". It saves the steps of freezing and trimming in the refrigerator for a while, and replaces it with "bean paste". "Bread" plastic surgery method.
The milk was replaced by thick rice soup without a drop of water. Leftover rice soup and soy milk cocoa are good soups, which can delay the aging of bread. If you drink the leftovers, don't throw them away and use them to make bread.
It is not difficult to see from the finished product that this bread does not rise very well. I have summarized it. A large part of the reason should be related to the filling. Everyone knows that the filling of moon cakes is high in oil and sugar. Weighty. The filling is not smeared on, but is patted into a pancake and placed on it. There are too many rolls and the shaping is good. When it is moved to the baking tray, it feels heavy, so that the dough is easily compressed and cannot be sent.
It is recommended that you do not roll too much when making this kind of filling bread, and the dough should not be rolled too thin. Although there are many layers, it is easy to fail.
As you can see, one of the breads has two fillings. Because the cranberry filling was used up, I temporarily mixed it with custard sauce and coconut paste and rolled it in. Unexpectedly, the taste is also very good.
Free play, double taste! Just want to play baking like this~~"

Sweet Cranberry Bun

1. Put 140 grams of thick rice soup and 30 grams of whole egg liquid in a bread bucket.

2. Add flour, salt in one corner, sugar in the opposite corner, and yeast powder in the center.

3. Install the bread bucket and choose the imix program to knead for about 15 minutes. After the gluten is expanded, add the softened butter and knead for about 10 minutes.

4. Take out the dough and inspect it, you can pull out a large piece of film.

5. Round the dough. Cover with plastic wrap and let it rise for about 15 minutes.

6. Divide into 3 equal parts, roll round, cover with plastic wrap and relax for about 15 minutes.

7. Take a portion of the dough, press it flat and roll it out into a rectangle.

8. Turn it over, thin the bottom edge, and spread the cranberry and kidney bean filling.

9. Roll it up, squeeze the joint tightly, and roll it slightly.

10. Cut from the middle with a knife, don't cut the top.

11. Keep the cut side up, cross braid and pinch the tail tightly.

12. Place in the baking tray.

13. Put it in the oven, put a plate of hot water on the bottom layer, and proof it to 1.5 times its original size. Brush the surface with egg water and sprinkle with milk crisps.

14. Put it in the middle and lower level of the preheated oven, heat up to 180 degrees, lower the heat to 185 degrees, and bake for 18-20 minutes. After the surface color is satisfied, stamp with tin foil.

15. The bread is out of the oven.

Tips:
When making this kind of stuffed bread, do not roll the stuffing too much, and do not roll the dough too thin. Although there are layers, it is easy to fail.
I use the thicker rice soup. If you use rice soup to knead the noodles, you must try to add it. Use a rubber spatula to stir first. If it feels too dry, continue adding rice soup.
The bread that does not need the first serving step must be sufficient in the second serving to make soft bread.