Cranberry Shredded Toast Bread Recipe
Soak cranberries in rum and set aside.Knead the glove film with oil and salt method and ferment for 1-1.5 hours
|High-gluten flour||250 g|
|Caster sugar||20 g|
|Butter (for plastering dough)||5 g|
|Condensed milk (for plastering dough)||5 g|
Soak cranberries in rum and set aside.
Knead the glove film with oil and salt method and ferment for 1-1.5 hours.
Divide into four equal portions and relax for 20 minutes.
Roll out the loose dough and brush with 5g butter + 5g condensed milk mixture.
Sprinkle dried cranberries with drained water.
Fold another roll of dough.
Repeat this operation and fold the four pieces of dough together.
Cut into four.
Swing the cut up into the toast box.
Ferment at about 38 ℃ until it is full.
Fire 160 ℃ and fire 180 ℃ for about 30 minutes.
Each piece is full of cranberries.