Fresh milk cranberry toast (refrigerated fermentation method)

Overview

The creamy dough is paired with wine-stained cranberries, so delicious. Cranberry, also known as cranberry, is an evergreen shrub and dwarf vine of the genus Vacinium macrocarpon in the Ericaceae family. It looks like a crane as a whole, and its flowers resemble the head and mouth of a crane, so cranberry is also called craneberry. Cranberries may be unfamiliar to many people. After all, they are relatively rare in our lives. However, cranberries actually have many benefits, such as low calories, high fiber, and rich mineral content. In particular, some of its health benefits have made many people covet it. But it’s hard to see fresh cranberries here. They are usually dried cranberries. Dried cranberries are dried fruit ingredients obtained by dehydrating fresh cranberries. They are easy to store and carry. After curing, the dried cranberries can not only be eaten directly, but can also be processed into a variety of delicacies for people to eat. Today I will introduce to you a toast with dried cranberries - fresh milk cranberry toast.

Tags

• baking
• butter
• dried cranberries
• high gluten flour
• high sugar tolerant yeast
• milk powder
• rose sea salt
• rum
• whipping cream
• whole egg liquid
• fine sugar
• milk

Ingredients

Steps

1. 1 First of all, do the preparation work. It is best to weigh all the ingredients and set them aside. Look for the ingredients you don’t want to use when cooking. It is easy to miss them.

   

2. 2 Refrigerate and soak dried cranberries in rum one day in advance. Just toast 50g of dried cranberries. You can soak a little more at a time and store them in the refrigerator for later use. There is no problem in storing them for several months.

   

3. 3 Take out the soaked dried cranberries and absorb the water with kitchen paper.

   

4. 4 Put all the dough ingredients except cranberries, butter and rose sea salt into the bread machine bucket, start the mixer, mix the ingredients evenly in the first setting for 3 minutes, then turn to the second setting for 10-15 minutes, and beat the dough to a rough film.

   

5. 5 Add the softened butter and rose sea salt, start the cooker again for 10-15 minutes, then turn to 3rd gear for 5 minutes. At this time, a uniform glove film can be basically pulled out. (The dough can be cut into small pieces with scissors to increase the contact area and achieve a better dough beating effect)

   

6. 6 Then add the drained dried cranberries, set to speed 2 for 2-3 minutes, and mix evenly.

   

7. 7 Take out the dough, gather it up and make it smooth, put it in a basin, seal it with plastic wrap, and put it in the refrigerator for fermentation. (Refrigerate at 5℃ for more than 10 hours, here I refrigerate directly for 24 hours the next day)

   

8. 8 The next day, take out the refrigerated fermented dough and leave it at room temperature for about 1 hour to allow the dough to warm up.

   

9. 9 Take out the dough and press lightly to deflate.

   

10. 10 Divide evenly into two equal parts and let rest for 20 minutes.

    

11. 11 Take out a piece of loose dough and use a rolling pin to gently roll it out from the middle up and down into a long strip.

    

12. 12 Fold left and right to the middle and pinch to close.

    

13. 13 Continue to gently roll it out to about 50cm.

    

14. 14 Roll up from top to bottom, use your fingers to thin the lower edge of the dough to make it easier to fit and close. Roll the other piece in the same way.

    

15. 15 Put the rolled dough into the toast box with the seam facing down, and then put it into the oven for secondary fermentation. Prepare a bowl of hot water in the oven to create a relatively humid fermentation environment.

    

16. 16 When the dough is fermented to about 80% full, take out the toast box and preheat the oven to 190 degrees and lower to 180 degrees.

    

17. 17 After preheating the oven for ten minutes, put the toast box into the oven and bake the middle and lower layers for 42-45 minutes. (The temperature and time are for reference only, the temperament of each oven is different)

    

18. 18 After baking, take out the mold immediately, shake it, demould, place it on a drying rack to dry to hand temperature, then seal and store it.