Cranberry Toast

Overview

A sweet and sour toast, super delicious! Give this toast to your little friend, I believe you will stick with it. This recipe is suitable for two 450g toast boxes, and the finished product is two toasts.

Tags

• baking
• picnic
• little fresh
• breakfast
• butter
• cranberry
• high gluten flour
• milk powder
• pure milk
• whipping cream
• yeast
• fine sugar
• protein
• salt

Ingredients

Steps

1. 1 Mix and knead 500g of high-gluten flour, 20g of fine sugar, 3.2g of yeast, 56g of egg white, 204g of pure milk, and 70g of light cream into a smooth dough. Place it in a container, cover it with plastic wrap, and let it sit at room temperature for half an hour to activate the yeast. After half an hour, refrigerate and ferment for 12 to 24 hours.

   

2. 2 For the main dough, take out the fermented medium-sized seeds and divide it into several pieces. Mix with 40g of egg whites, 75g of fine sugar, 7g of salt, 2.3g of yeast, 45g of milk powder, and 25g of butter to form a glove film. Mix in 100g of cranberries and knead evenly.

   

3. 3 Roll the dough into a ball and put it into a container, cover it with plastic wrap and seal it tightly, and let it ferment at room temperature until it is 1.5 to 2.5 times in size. (The fermentation time will vary slightly depending on the fermentation environment temperature)

   

4. 4 After fermenting the dough, dip your fingers into some dry powder and insert it into the dough until the surface does not shrink or collapse.

   

5. 5 Take out the fermented dough, deflate it with your hands, divide it into six equal parts, roll the dough into a ball, cover it with plastic wrap and let it rest for 5 minutes.

   

6. 6 Take out a piece of dough, press it, roll it into a shape of beef tongue, and roll it up.

   

7. 7 Place the rolled dough rolls together, cover with plastic wrap and let rest for 15 minutes.

   

8. 8 Take out a dough roll, press it with your bare hands to deflate it, roll it into a shape of beef tongue, and roll it up from top to bottom.

   

9. 9 Rolled noodles

   

10. 10 The rolled dough rolls are put into the toast box.

    

11. 11 You can ferment the toast embryos in an oven or in a fermentation box. I choose oven fermentation, with a toast box on top and a bowl of hot water below. The fermentation temperature is 38-45 degrees, the humidity is 75-85%, and the toast is 9 points full of fermentation

    

12. 12 Fermented toast embryo

    

13. 13 To bake, preheat the oven at 180 degrees for 10 minutes, put in the fermented toast, and heat at 180 degrees for 38 to 40 minutes. That’s it. Bake for ten minutes, covered with foil to avoid over-browning.

    

14. 14 Baked toast. Shake the mold and flip it out immediately, place on a baking sheet to cool, then seal and slice for storage.

    

15. 15 The side is beautiful

    

16. 16 Soft bread