Growing toast in cranberry with milk flavor(nai xiang man yue mei zhong zhong tu si )

Growing toast in cranberry with milk flavor

Introduction:

"The softness and sweetness of Chinese toast always attract me deeply, and I especially like to eat toast. I use exquisite materials, and the amount of sugar is very small. It's healthy and delicious. Sitting on such a toast, I usually eat up in two days. The day before yesterday, my son asked to continue, so this Cranberry toast was born. It was soft and sweet without light cream, but with butter and whole egg. "

Production steps:

Step 1: I slightly warmed the milk and put the butter in. I don't want to soften butter in winter. It's more convenient. Warm milk has softened the butter, then put the eggs and sugar in

Step 2: finally, put the flour and yeast powder in,

Step 3: use a bread maker to make noodles. A dough mixing program will do.

Step 4: put it into a container, put it into the refrigerator, and ferment at low temperature for 15-18 hours. The dough is twice the size.

Step 5: tear the seeds into small pieces and put them into the bread machine, then put the ingredients in the bread machine

Step 6: start the dough mixing process, knead the dough to the expansion stage, and pull out the glove film. This kind of dough is suitable for making toast,

Step 7: ferment to twice the size

Step 8: exhaust, cover with plastic film and relax for 15 minutes

Step 9: cut the dried cranberries into small pieces, roll the loose dough into long pieces, roll them up, roll them into long pieces, and then spread the cranberries,

Step 10: roll it up, two and a half turns is the best,

Step 11: put it into the toast mold

Step 12: distribute to 6 full portions and brush with egg liquid. Because you use a larger toast mold, and the amount of dough is less, just send 6 full portions.

Step 13: preheat the oven at 170 ℃ for 3 minutes and bake for 35 minutes.

Step 14: demould immediately after baking

Step 15: demould the baked toast and slice it in the air.

Materials required:

GAOJIN powder: 250g

Egg: 1

Milk: 110g

Yeast powder: 1.5g

Butter: 30g

Sugar: 10g

Milk powder: 15g

Salt: 3G

Protein: 20g

Egg liquid: right amount

Precautions: 1. When shaping, roll the pieces first and then roll them up. In this way, the organization of Tusi will be better. 2. My oven temperature is on the high side, generally should be 180-190 degrees.

Production difficulty: simple

Process: Baking

Production time: one day

Taste: Fruity

Chinese PinYin : Nai Xiang Man Yue Mei Zhong Zhong Tu Si