Wolfberry Cranberry Toast

Wolfberry Cranberry Toast

1. Weigh 15 grams of wolfberry, wash it with clean water, and then weigh about 210 grams of water to soak the wolfberry.

2. Use a food processor or a stirring rod to beat it until broken.

3. Filter the goji berry juice with a strainer to remove any residue. (Can be omitted)

4. Weigh an appropriate weight of wolfberry juice. (If there is no electronic scale, you can use the measuring cup that comes with the bread machine, the milliliter and the grams are basically the same)

5. Put all the ingredients into the bread machine according to the principle of putting liquid first, then powder. Put sugar and salt aside, and put yeast powder in the flour tank.

6. Select the bread machine kneading function, kneading for 15 minutes. (The default setting of the machine is 30 minutes to knead the dough, and the machine will stop at 15 minutes)

7. After 15 minutes, the dough was formed without sticking to the bottom, the surface was relatively smooth, and the barrel wall was clean.

8. Put the cut butter cubes into the bread bucket. Long press the start button to return to the initial state, select function 1 standard bread mode, select light color, and select 750 grams of weight.

9. Start the machine until the kneading is over. 2:33, the kneading is over, a total of 25 minutes. At the end of kneading, the dough feels very soft, not very sticky, and the surface looks smooth and elastic.

10. 2:33-1:41, the duration is 46 minutes, which is the one-shot time set by the machine. 1:41-1:40, the duration is one minute, it is the secondary stirring and exhausting process set by the machine. When the dough is finished, the dough will ferment to this state.

11. When the machine works at 1:40, press the stop button to temporarily stop the machine and start manual shaping. Take out the dough and roll it out with a rolling pin. Remember, the second stirring in this minute will definitely let him end the rotation naturally, and then pause at 1:40. At the same time, remove the mixing head in the middle.

12. Divide the dough equally into 4 small doughs, round and loosen them slightly. (Try to be precise, otherwise the fermentation height of the four bread peaks will be different, which will affect the appearance)

13. Roll out the small dough into an oval shape.

14. Roll up.

15. Roll it out again, sprinkle with soaked cranberry diced (chopped) that has soaked dry, and roll it up (the roll should be as firm as possible, otherwise large holes are prone to appear).

16. Put it in the bread bucket and arrange it.

17. Spray the inside of the bread machine twice with a watering can to get a little water vapor.

18. Reinstall the bread bucket into the machine.

19. Press the stop button again to cancel the pause and restart the work until the remaining 0:41, the second fermentation is completed.

20. After the second fermentation is completed, quickly brush the surface of the bread with egg liquid and sprinkle with chopped almond horns for decoration.

21. Close the lid and continue working. Check the coloring situation, you can consider taking it out in advance. (I am 4 minutes early)

22. Pour the bread out of the bucket, place it on the drying net and let it cool, and pack it in a fresh-keeping bag to keep it.

Tips:

1. After whipping the wolfberry juice, take the juice and weigh it, which is more accurate. If you don't want to filter it, you can omit it, and even the seeds and the pulp are healthier!

2. The water absorption of flour is different. According to the amount of liquid used to adjust the flour of your own, you can reserve 10 grams of water and add it slowly.

3. Kneading the dough to a complete state is the key to the organization and taste of the toast, and it should not be copied blindly. Different brands of bread machines have different kneading time and power, and the kneading effect will be different. Checking the state of the dough is the most important step.

4. The second mixing time set by the bread machine is one minute, and the machine must be turned over naturally before restarting. Otherwise, turning the dough after putting it in will mess up the dough again.





5. After the second fermentation is complete, please take a good look at the time and just brush the egg liquid directly without any pause. It's done quickly, and it doesn't affect it.