Ingredients
High-gluten flour (450g for two strips) ( 500g ) | Sugar ( 60 grams ) |
| Salt, butter ( 6 grams, 70 grams ) | Milk, yeast ( 280g, 5g ) |
Eggs (Whole egg liquid) ( 55g ) | Dried cranberries (soaked in rum ) ( Appropriate amount ) |
How to make Cranberry Milk Toast
1.Finished product.
2. Soak the cranberries in rum overnight and set aside.
3. Prepare the toast ingredients.
4.In addition to butter and salt, put other ingredients into the kitchen machine and stir.
5. Beat until the expansion stage, add salt and butter, and continue to stir.
6.Press the dough until it is fully expanded and becomes a glove film.
7.Put it into the refrigerator for refrigeration and fermentation, and ferment it in the refrigerator at 3℃ for 36 hours.
8. Let the dough deflate gently and let it rest for 20 minutes.
9. Divide into 6 equal parts and wake up for 10 minutes.
10.Take one and roll it into the shape of beef tongue and put dried cranberries on it.
11. Roll up from top to bottom, roll tightly and put into toast mold.
12. Wrap everything, ferment at room temperature 20℃ for three hours.
13. Ferment until 9 minutes full and prepare to preheat the oven.
14. Close the toast box lid.
15.Put it into the middle and lower layers of the preheated oven, and set the upper tube to 150℃.Lower the tube to 170°C and bake for 45 minutes.
16. Remove from the mold and cool immediately after baking.
17.Take pictures after half an hour.
18. Close-up picture.
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