Cranberry Toast

Prepare the cranberries, wash them, drain them, add rum and soak them for later use.

Put all the ingredients in the main ingredient except butter and salt into the cooking machine.

Mix evenly at low speed first, then beat the dough at high speed until it reaches the expansion stage.

Add butter and salt.

Kneading out the dough can pull out a thin and elastic film (i.e. glove film). The entire kneading process is controlled within 20 minutes, and the dough temperature is controlled at about 26 degrees.

Take out the dough, beat it a few times quickly, roll it into a ball, put it in a large bowl, cover it with plastic wrap, and let it rest at room temperature for about 45 minutes.

After the time is up, the dough rises until doubled in size.

Take out the dough and press to deflate.

Divide into quarters.

Take out a piece of dough.

Roll into tongue shape.

Roll up from top to bottom.

Rolled dough.

When all four are done, cover them with plastic wrap and let them rest at room temperature for 20 minutes.

After the time is up, take out 4 pieces of dough and roll them into rectangular pieces.

Roll it all out.

Brush three of the slices evenly with a little butter and condensed milk and top with cranberries.

The four pieces overlap one after another.

Cut into quarters.

Cut side up and place into toast molds one by one.

Put it in an oven that is not open, and put a bowl of boiling water (100 degrees) at the same time to help ferment. Keep the temperature at about 36 degrees and the humidity at 85%. The fermentation time is about 40 minutes. The dough will ferment until it reaches 9 minutes of the mold.

Place the fermented dough (spray water when entering the oven) into the preheated oven, middle rack, 160 degrees, and bake for 25 minutes (the time and temperature can be adjusted appropriately according to the temperament of your own oven).

It’s out 😁.

Finished product picture.

Finished product picture.

Overview

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