Cranberry Meal Pack

Overview

The sweet and sour cranberries add texture and enrich the taste when placed in biscuits and cakes. They are also very tempting when placed in buns!

All materials are ready
Except butter, put all the dough ingredients into a bowl and add water
Stir with chopsticks until there is no dry powder, cover with plastic wrap for 30 minutes
Chop dried cranberries and set aside
Take out the dough, place it on the counter and start kneading
When the dough is smooth, add softened butter and continue kneading
Knead until large pieces of film can be pulled out
Gather into a round shape, place in a basin for basic fermentation, and cover with plastic wrap
Let the dough double in size. Dip a little dry flour with your middle finger and poke a hole in the middle of the top of the dough. If it does not spring back immediately, it means the fermentation is complete
Take out the dough, place it on a mat, and knead the cranberries into the dough
Divide into 8 equal parts, roll into balls respectively, rest for 10 minutes, cover with plastic wrap
Take one of the dough and roll it into a shape of beef tongue
Roll it into a roll from top to bottom, make it round, and place it in a baking pan
The other doughs are processed in sequence, placed in a non-stick baking pan, covered with plastic wrap for final fermentation
When it has doubled in size, brush the surface with egg wash and sprinkle with almond slices; before brushing with the egg wash, preheat the oven to 180 degrees
Put in the preheated oven, 180 degrees, middle layer, heat up and down, about 15 minutes
Take out of the oven and let cool on a rack
Let’s eat