Cranberry Yogurt Shredded Buns
Overview
Bread is already one of the indispensable staple foods for breakfast in my family. I make it 1-2 times a week as long as I have time. I happened to have the opportunity to get milk, flour and a few molds, haha: I gathered them all together and consecrated them. Since it is my first time to use this large toast box, what is the appropriate portion size? I was unsure, so I simply kneaded some more flour; when shaping, I tried putting 2/3 of the dough and it felt like it was enough, so I put the other 1/3 of the dough into an 8-inch pie plate and made a yogurt roll; whether it was with cranberries or original yogurt, the effect was great ---
Tags
Ingredients
Steps
-
Prepare all ingredients
-
Put the medium ingredients into the bread machine and knead until it forms a ball
-
After cooling slightly, place it in the refrigerator to ferment for more than 17 hours
-
Tear the fermented Chinese seeds into small pieces and put them into the bread machine together with the main dough
-
Start kneading until smooth and check the expansion of the dough
-
Roll into balls and ferment until 2.5 times in size
-
Take out the steak and divide it into three equal parts, roll two of them into balls and let them rest for about 15 minutes
-
Roll out the two pieces of dough into large pieces and brush with butter
-
Cut into small pieces and sprinkle with appropriate amount of cranberry diced
-
One by one they overlap
-
Put them into the toast box one by one and send them to a warm place to ferment until they are 7 minutes full
-
Take out and brush the surface with whole egg wash
-
Transfer to the middle rack of the preheated oven: 180 degrees for upper heat and 185 degrees for lower heat
-
Bake for 18~20 minutes until golden brown
-
Take it out and demold it in time
-
The brushing effect is great
