Whole Wheat Cranberry Souffle Sandwich Bread
1.
Add all the main ingredients into the bucket of the bread machine at once, except for butter, salt and yeast, otherwise it will reduce the activity of the yeast. The bread machine knead the dough into dough for 5 minutes, add butter softened at room temperature, and knead for another 20 minutes
2.
Because of the addition of whole wheat, it will not produce a particularly thin glove film
3.
The bread machine and the good dough magnifier are fermented at room temperature. The temperature is different in winter and summer, so the fermentation time will be different. My dough took an hour. Whether the fermentation is good, you can stick dry flour with a finger and poke a hole on the surface to see if the surface is smooth and there is no collapse or shrinkage around the hole, it means that the fermentation is good.
4.
When the dough rises, prepare the filling. Soften the butter at room temperature, add powdered sugar, salt, and beat with a manual whisk until it expands and becomes slightly white. Then add the whole egg liquid in 2 times. Stir well each time and then add the next time until the mixing is even and smooth
5.
Add milk powder
6.
Add dried cranberries
7.
Stir evenly with a spatula
8.
Divide the fermented dough into 6 equal parts. After rounding, cover with plastic wrap and proof for 15 minutes
9.
Take a proofed dough and roll it into a larger round cake. My rolling skill is not very good, everyone ignores it.
10.
Add filling
11.
Lift up the sides to form a triangle, and the middle interface must be pinched firmly
12.
Tighten all sides, be sure to pinch tightly, then pinch tightly to prevent loosening and leakage of the sandwich
13.
Put it in a baking tray with the mouth facing down, with a distance between them
14.
Put it in the oven for the second fermentation. Note that the oven does not need to be energized at this time. Put a pot of hot water at the bottom of the oven.
15.
Take it out when fermented to 1.5 and 2 times the size. Use a sharp knife to make an incision shape on the bread. The shape of the incision is your own. Then gently sieve a layer of low-gluten flour on the surface of the bread. Then put it in the preheated oven in advance, heat up and down at 175 degrees, bake for 20 minutes, pay attention to the temperature and power during the baking process, and cover with tin foil in time
16.
The whole wheat cranberry souffle bread is ready to be baked
17.
The incisions you make at will are beautiful. Use your imagination and make them boldly.
18.
Cut one and look at the sandwich, sweet and sour cranberries
19.
Pair with a cup of hot drink for warm enjoyment
Tips:
Different flours, different seasons, and different fermentation times, you must observe the fermentation of the dough yourself.
Every oven will have its own temper, so there will be a certain temperature difference, temperature and time, so you can observe and control it yourself.
Dried cranberries can be replaced with other dried fruits you like
