5° Iced Soufflé Cranberry Meal Pack

Overview

Ice type is also called liquid type. Because it is fermented slowly at low temperature for a long time, the bread produced has the characteristics of soft texture and elasticity. Office workers also like to make bread, and the time is always not so coincidental. Refrigerated ice dough is undoubtedly a good method for people who do not have enough time to make bread. The dough is fermented at low temperature for a long time, which not only makes the bread taste better, but also saves time and convenience. Under normal circumstances, ice seeds are prepared the night before, fermented at room temperature for one hour, then placed in the refrigerator. After fermentation at low temperature for more than 17 hours, it is taken out and kneaded into dough together with other ingredients. You can eat freshly baked bread without waiting for a long time. This method is similar to Chinese dough, but the difference is in time and temperature. The taste of bread is also similar, and the texture of ice type will be more moist and delicate. Sprinkling soufflé bits on the surface of the bread will make this ordinary small meal bag have an attractive taste. Every bite is full of sweetness, because a small amount of cranberries are added, and it has a sweet and sour taste. It’s so delicious!

Tags

• baking
• children
• breakfast
• dried cranberries
• egg liquid
• fresh yeast
• high gluten flour
• low gluten flour
• milk powder
• unsalted butter
• fine sugar
• powdered sugar
• salt
• water

Ingredients

Steps

1. 1 Liquid: 100 grams of flour, 100 grams of water, 2 grams of fresh yeast. Mix the liquid ingredients and stir evenly

   

2. 2 After leaving it at room temperature for an hour, put it in the refrigerator to ferment for more than 16 hours.

   

3. 3 Main dough: 180 grams of high flour, 40 grams of fine sugar, 6 grams of fresh yeast, 6 grams of salt, 3 grams of water, 30 grams of egg liquid, 50 grams of unsalted butter, 30 grams

   

4. 4 After the ice material is ready, take it out and put it into the bread bucket

   

5. 5 Put the main dough ingredients into

   

6. 6 Then melt the fresh yeast with 30 grams of water and put it in

   

7. 7 Start a dough kneading program

   

8. 8 After one program ends, add softened butter and start another dough kneading program

   

9. 9 After kneading, a beautiful glove film can be produced

   

10. 10 Arrange the dough into a ball and put it into the bread barrel for basic fermentation

    

11. 11 Start the fermentation process, the bread machine time is 2 hours, and ferment until it is 2.5 times the original size

    

12. 12 Take out the dough, press to deflate, roll into a ball and let rest for 10 minutes

    

13. 13 Divide into 12 portions, roll each into a round shape, cover with plastic wrap and let rest for 15 minutes

    

14. 14 Then roll it into a round shape again to make the surface of the dough firmer and smoother

    

15. 15 Place the prepared dough into the baking pan, leaving gaps between them

    

16. 16 The oven fermentation function performs secondary fermentation

    

17. 17 Ingredients for soufflé granules: 15g powdered sugar, 25g powdered milk, 2g butter, 20g butter. When fermenting, make soufflé granules. After the butter softens, add cake flour, powdered sugar and milk powder

    

18. 18 Knead into small pieces

    

19. 19 Soak cranberries in advance, wipe dry and cut into cubes

    

20. 20 Let the dough rise until it doubles in size, take it out and brush it with egg wash

    

21. 21 Sprinkle with soufflé crumbs and chopped dried cranberries

    

22. 22 Put it into the preheated oven at 170 degrees and bake on the middle rack for about 20 minutes until the color turns golden

    

23. 23 When the time is up, take it out of the oven immediately and place it on the baking sheet to cool

    

24. 24 Finished product pictures