Whole Wheat Cranberry Soufflé Soft European Bread

Overview

I like to eat a little bit of whole grains, plus the sweet and sour cranberries. It tastes great together and everyone in the family is full of praise

Tags

• baking
• butter
• cranberry
• egg liquid
• high gluten flour
• milk powder
• white sugar
• whole egg liquid
• whole wheat flour
• yeast
• milk
• powdered sugar
• salt

Ingredients

Steps

1. 1 Put all the ingredients in the main recipe into the bread bucket in the order of liquid first and then powder. Put the yeast in the flour sieve. Put the softened butter in one corner. Start the dough mixing function of the bread machine. The dough mixing time is 28 minutes

   

2. 2 Beat the softened butter in the auxiliary ingredient recipe until smooth

   

3. 3 Add all other ingredients in the auxiliary ingredient formula into the butter bowl and mix evenly

   

4. 4 Knead the dough until it is smooth, finish kneading, and arrange the dough a little

   

5. 5 Select the fermentation function of the bread machine to double the size

   

6. 6 Take out the dough and deflate it, divide it into 6 equal parts, roll into balls, and rest at room temperature for 15 minutes

   

7. 7 Take one of the dough and flatten it slightly, add a small spoonful of soufflé filling

   

8. 8 Lift up the edges of the dough and wrap it up like a sugar triangle, pinching the middle tightly first

   

9. 9 Pinch all openings tightly. Sugar triangles are more common for friends in the north. It was my first time to come across the category of sugar triangles in the south, and the pinching was a bit unsatisfactory

   

10. 10 Wrap all the dough into a sugar triangle shape, seam side down, and put it into the baking pan, spaced a certain distance apart

    

11. 11 Put it in the oven to ferment until it doubles in size, take it out and sift a thin layer of cake flour

    

12. 12 Use a razor blade to mark the desired cut shape on each piece of dough, and preheat the oven to 180 degrees for 10 minutes

    

13. 13 Put it in the oven, set the middle shelf of the oven to 180 degrees, and bake for 20 minutes. Observe the color during the baking process. After baking, you can cover it with tin foil to prevent the color from being too dark or burning

    

14. 14 Let the bread cool after taking it out of the oven

    

15. 15 Cut bread tissue