Cake with Cranberry Garland Bread

Overview

I like the softness of cakes and the flexibility of bread. I have always wanted to have my cake and eat it too. Today I present to you a new cake developed by myself. This cake combines the flexibility of bread with the softness of cake. It can be said to be the perfect combination of bread and cake. Friends who have tasted it jokingly call it a marriage between cake and bread. I don’t know whether it is considered a cake or a bread. Forget it, let’s just call it a cake for now! This recipe can make an 8-inch round cake, and the amount of oil and sugar has been reduced on its own initiative, so that the family can eat healthier. My husband said that the taste is very refreshing and not sweet. Friends who like sweet food can adjust the amount of sugar according to their own taste. Required molds: 1 8-inch live bottom cake round mold

Tags

• baking
• baking powder
• dried cranberries
• egg white
• egg yolk
• high gluten flour
• low gluten flour
• milk reserve adjustment
• pumpkin puree
• salad oil
• sugar
• sunflower oil
• white sugar
• white vinegar
• whole egg liquid
• yeast
• milk
• salt

Ingredients

Steps

1. 1 How to make garland bread: Put the ingredients into the bread barrel in order (don't put the milk first, wait for the bread machine to start and observe the dough, if it feels too dry, add it little by little until the dough rotates in the bread barrel without sticking to the walls of the bread barrel), and select the two kneading programs.

   

2. 2 Knead the dough into long strips of the same length. Dip some water on the head and glue the three long strips together.

   

3. 3 Braid three long strands into a twist.

   

4. 4 Dip a little water on both ends of the twist and connect it end to end to form a twist ring.

   

5. 5 Press dried cranberries into each intersection of the twist.

   

6. 6 Line an 8-inch loose-bottomed cake mold with oilcloth or oil paper (my cake is very popular, so I cut the oilcloth into the same size as the mold so it can be used repeatedly). Place the twist wreath with the dried cranberry side down into the mold.

   

7. 7 Put the water in the baking pan, wrap the bottom of the mold with tin foil, use the water bath method, and put it in the oven for secondary fermentation. Select the temperature: 30-40 degrees, mode: fermentation, and time 40 minutes.

   

8. 8 After the bread is fermented, preheat the oven at 150 degrees for 5 minutes and bake the bread for 20 minutes (water bath method).

   

9. 9 Add 10 grams of white sugar to the egg yolks, beat with a manual egg beater until thick and white; add the salad oil in 3 additions, beat evenly with an egg beater after each addition; add the milk in one go and mix well,

   

10. 10 Add 10 grams of white sugar to the egg yolks and beat with a manual egg beater until thick and white; add the salad oil in 3 additions, beating evenly with an egg beater after each addition; add the milk in one go and mix well.

    

11. 11 Sift flour, baking powder and salt into 2.

    

12. 12 Use a rubber spatula to mix well until there are no lumps, and set aside;

    

13. 13 Beat the egg whites at low speed until foamy (about 15 seconds) and add a few drops of white vinegar,

    

14. 14 Add the white sugar in 3 batches. After adding the first sugar, beat continuously at high speed for 1 minute. At this time, many fine small bubbles will appear in the egg whites and the volume will increase significantly.

    

15. 15 Add the white sugar in 3 batches. After adding the first sugar, beat continuously at high speed for 1 minute. At this time, many fine small bubbles will appear in the egg whites and the volume will increase significantly.

    

16. 16 Add the second sugar and beat at high speed for 2 minutes until it becomes wet foam.

    

17. 17 Add the second sugar and beat at high speed for 2 minutes until it becomes wet foam.

    

18. 18 Continue to beat at high speed for about 2 minutes until hard peaks are reached. Turn the egg bowl upside down so that the egg whites will not fall out. Use a rubber spatula to scoop up the egg whites together. When facing downwards, they will not fall out. When facing upwards, they will be straight and look very stiff

    

19. 19 Add the egg yolk paste to the egg whites (strictly speaking, pour one-third of the egg white paste into the egg yolk paste and mix well, then pour the mixed batter into the remaining two-thirds of the egg yolk paste. I was lazy at this step, but I haven't found any effect yet), use a rubber spatula. Pick it up from the bottom, make a tic-tac-toe cut and mix well (don't mix blindly, otherwise it will defoaming and the cake will not rise). Line the cake mold with oiled paper, pour the cake batter into the mold, use a spatula to slightly smooth the surface, hold the cake mold, knock it on the table a few times, and knock out the big air bubbles in the middle;

    

20. 20 Preheat the oven to 150 degrees, second layer from bottom to top, water bath method: boil water in the baking pan, and put the mold into the baking pan. Note that the bottom of the live-bottom mold should be wrapped with tin foil to prevent water from entering.

    

21. 21 About 60 minutes (pay attention to the coloring of the cake. If it is too dark, cover it with tin foil. My oven has two baking pans. I use the baking pans as tin foil. Insert a toothpick into the cake. If there is no stickiness on the toothpick after pulling it out, the cake is ready to be baked. Because the garland bread cake is to be given away, I embezzled part of the cake batter and made 4 small cakes for my husband tomorrow morning). Immediately after the cake is out of the oven, place it upside down on the baking grid and unmold it until the cake is completely cool.