Sweet Cranberry Bun

Overview

The filling used in this bread is leftover mooncake filling from the Mid-Autumn Festival - cranberry kidney bean filling. It has been kept in the refrigerator and used to make bread. This is the joy of DIY. You can put the fillings in the bread as you like and the shape can be endlessly changed, as long as you like it! Everything is possible! The recipe and shape of this bread are based on Sister Ziyi's oven bread - sweet pumpkin buns and bread machine bread - red bean paste bread, eliminating the need to put it in the refrigerator for a while and cutting it neatly, and replace it with the shaping method of bean paste bread. The milk was replaced with thick rice soup, without adding a drop of water. Leftover rice soup and soy milk cocoa are good soups, which can delay the aging of bread. If you have any leftovers, be sure not to throw them away. Use them to make bread. It is not difficult to see from the finished product that this bread does not rise very well. I summarized it and found that a large part of the reason should be related to the filling. Everyone knows that the filling of moon cakes is high in oil and sugar, and is very heavy. The filling is not spread on, but is patted into a pancake and placed on it. It is rolled too much and is well shaped. When it is moved to the baking pan, it feels heavy, so the dough is easily pressed and cannot rise. It is recommended that when making such stuffed bread, you should not roll it too much and roll the dough too thin. Although it has many layers, it will easily fail to rise. As you can see, one of the breads has two fillings. Because I ran out of cranberry filling, I temporarily mixed custard sauce and coconut and rolled it in. Unexpectedly, the taste was also very good. Free play, double taste! This is how I play with baking~~

Tags

• baking
• children
• breakfast
• all-purpose flour
• bread flour
• cranberry kidney bean stuffing
• rice soup
• soufflé cubes
• unsalted butter
• white sugar
• whole egg liquid
• yeast powder
• salt

Ingredients

Steps

1. 1 Put 140 grams of thick rice soup and 30 grams of whole egg liquid into a bread bucket.

   

2. 2 Add flour, salt in one corner, sugar in the opposite corner, and yeast in the middle.

   

3. 3 Install the bread barrel and select the imix program to knead the dough for about 15 minutes. After the gluten has expanded, add softened butter and knead for about 10 minutes.

   

4. 4 Take out the dough and inspect it. You can pull out large pieces of film.

   

5. 5 Gather the dough into a round shape. Cover with plastic wrap and let rise for about 15 minutes.

   

6. 6 Divide into 3 equal parts, roll into balls, cover with plastic wrap and let rest for about 15 minutes.

   

7. 7 Take a piece of dough, flatten it out and roll it into a rectangular shape.

   

8. 8 Flip, thin the bottom edge, and spread the cranberry kidney bean filling.

   

9. 9 Roll it up, pinch the joints tightly, and roll slightly.

   

10. 10 Use a knife to cut it in the middle without cutting off the top.

    

11. 11 Keeping the cut side facing up, braid it crosswise and pinch the ends tightly.

    

12. 12 Place in baking pan.

    

13. 13 Put it in the oven, put a plate of hot water on the bottom layer, and let it rise until it is 1.5 times its original size. Brush the surface with egg wash and sprinkle with soufflé crumbs.

    

14. 14 Place in the middle and lower racks of the preheated oven, heat up to 180 degrees, lower heat to 185 degrees, and bake for 18-20 minutes. Once the surface is colored, cover it with tin foil.

    

15. 15 The bread is out of the oven.