1. Weigh all the necessary raw materials, soak the dried cranberries in rum the day before, put the milk, sugar, and salt into the bread bucket, then put the flour, put yeast on the flour, and start the kneading process for 20 minutes , Put butter in after the end, start again
2. Check whether the dough can be pulled out of a film that is not easy to break, and then divide the dough in a ratio of 5 to 3 to 2, knead the red yeast rice powder and cranberry into the largest dough, and knead the matcha powder into the smallest dough. Open into a basin, cover with plastic wrap and ferment at room temperature at 26 degrees
3. After the fermentation is over, take out the dough and gently expel the large bubbles by hand, and then round and relax for 10 minutes. Then round the red curved surface into a cylindrical shape. First roll the white dough into a rectangle to wrap the red dough, and finally roll the matcha dough into a rectangle again. Wrap the white dough
4. Put the shaped dough into the bread bucket, start the baking process, wrap the bread bucket with tin foil for heat insulation, time 50 minutes, take it out immediately after the end, and let it cool on the grill
5. After cooling, put the slices into a sealed bag and place at room temperature
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Tips:To make bread in summer, the dough has high temperature requirements, so it is recommended to use ice milk or ice water and ice eggs from the refrigerator for the liquid required for the dough, and it is best to take the butter directly from the refrigerator. To use, if you need to knead the dough with a bread machine, it is recommended not only to use ice liquid, but also to use in an air-conditioned environment.
