Cranberry Meal Pack
Overview
The sweet and sour dried cranberries are put in the bread, which is something you won’t get tired of eating. Today I made this classic delicious bun again, specially using more cranberries. It’s gone in no time!
Tags
Ingredients
Steps
-
Put all the ingredients into the bread barrel except butter and cranberries
-
Start the dough mixing process. When the dough is smooth, add softened butter
-
After a large piece of slightly transparent film can be pulled out, the dough is rounded, covered with a damp cloth, and basic fermentation is carried out
-
When the dough is 2.5 times its original size, dip your fingers in flour and poke a hole in the top of the dough. If it does not shrink or collapse, the fermentation is successful
-
Take out the dough, place it on the counter, deflate, weigh, divide into 20 equal parts, roll them into balls, cover with plastic wrap, and rest for 10 minutes
-
Take the relaxed dough, flatten it and roll it into the shape of beef tongue
-
Roll it up from top to bottom
-
Process the other dough in sequence, cover with plastic wrap and rest for 10 minutes
-
While the dough is resting, chop the dried cranberries
-
Take a relaxed dough roll, roll it into a long strip, and evenly spread an appropriate amount of dried cranberries on top
-
Roll it into a roll from bottom to top and pinch tightly
-
The other rolls and dried cranberries are processed in sequence, placed on a non-stick baking pan, covered with plastic wrap, and fermented for the second time in a warm and humid place
-
When the dough has doubled in size, brush the surface with egg wash and start preheating the oven to 180 degrees
-
Put it in the preheated oven at 180 degrees, turn the heat up and down, and cook for about 20 minutes. The surface will be evenly colored. If the color is too dark, cover it with tin foil
-
After taking it out of the oven, let it cool on a rack and store it in a bag
-
The ingredients are plentiful and the taste is very good
