Cake with cranberry wreath bread(dan gao dai shang man yue mei hua huan mian bao )

Cake with cranberry wreath bread

Introduction:

"I like the softness of the cake and the flexibility of the bread. I have always thought that I can't have both. Today I present a new cake developed by myself to my parents, This cake combines the flexibility of bread and the softness of cake. It can be said that it is a perfect combination of bread and cake. Friends who have tasted it jokingly call it "cake and bread are married". I don't know whether it is included in the cake or in the bread. Let's call it cake for the time being! This recipe can be used as an 8-inch round cake, and it can reduce the amount of oil and sugar, so that the family can eat more healthily. My husband said that the taste is very refreshing, not sweet and greasy. Friends who like to eat sweet can adjust the amount of sugar according to their own taste. Required mold: 8 inch cake round mold 1 "

Production steps:

Step 1: garland bread making method: put the ingredients into the bread barrel in turn (don't put the milk first, observe the dough after the toaster starts, if it feels too dry, add a little more until the dough turns in the bread barrel and doesn't stick to the four walls of the bread barrel), select two kneading procedures.

Step 2: knead the dough into long strips of the same length. Stick the three strips together with a little water on the head.

Step 3: weave the three strands into twist.

Step 4: dip the two ends of the twist with water to form a twist ring.

Step 5: press dried cranberries into each intersection of Mahua.

Step 6: spread oilcloth or oilpaper on the 8-inch cake mold. (this cake of my family is very popular, so I cut the oilcloth into the shape of the mold, so that it can be used repeatedly). Put the dried side of the rosette with cranberries down into the mold.

Step 7: put boiling water in the baking pan, cover the bottom of the mold with tin foil, water bath method, put it into the oven for secondary fermentation, temperature: 30-40 ℃, mode: fermentation, time: 40 minutes.

Step 8: after the bread is fermented, preheat the oven at 150 ℃ for 5 minutes, and bake the bread for 20 minutes (water bath method).

Step 9: add 10 grams of white sugar into the egg yolk and beat it with a manual beater until it is thick and white; add the salad oil in three times and beat it with an egg beater after each addition; add the milk in one time and mix well,

Step 10: add 10 grams of white sugar into the egg yolk and beat it with the manual beater until it is thick and white; add the salad oil in three times, and beat it with the beater after each addition; add the milk in one time and mix well.

Step 11: sift flour, baking powder and salt into 2.

Step 12: mix well with a rubber scraper until there are no granules, and set aside;

Step 13: beat the egg white at low speed until it is thick (about 15 seconds) and add a few drops of white vinegar,

The fourteenth step: sugar 3 times to join, after adding the first white sugar, high-speed non-stop playing for 1 minutes, when the protein appears a lot of delicate small bubbles, the volume increased significantly.

The fifteenth step: sugar 3 times to join, after adding the first white sugar, high-speed non-stop playing for 1 minutes, when the protein appears a lot of delicate small bubbles, the volume increased significantly.

Step 16: add the sugar for the second time, and then beat continuously for 2 minutes at high speed to make it wet foaming.

Step 17: add the sugar for the second time, and then beat continuously for 2 minutes at high speed, which has wet foaming.

Step 18: continue to beat at high speed for about 2 minutes without interruption until the hard foam is reached. Turn the egg basin upside down so that the protein will not fall out. Shovel it up with a rubber scraper, and it will not fall down, and it will be straight up. It looks very nice

Step 19: add the egg yolk paste into the egg yolk paste (strictly speaking, pour one-third of the egg yolk paste into the egg yolk paste. First, mix well, and then pour the mixed paste into the remaining two-thirds of the egg yolk paste. I'm lazy in this step, but I don't seem to find any effect yet. Take up the egg yolk paste from the bottom with a rubber scraper, cut it well, and mix well, Put oil paper in the cake mold, pour the cake paste into the mold, scrape the surface slightly with a scraper, hold the cake mold, knock it on the table, knock off the big bubble in the middle;

Step 20: preheat the oven 150 degrees, count the second layer from the bottom to the top, water bath method: put boiling water into the baking pan, put the mold into the baking pan, pay attention to, the bottom of the mold should be covered with tin foil to prevent water from entering.

Step 21: about 60 minutes (during the period, pay attention to the degree of coloring of the cake. If it's too deep, it needs to be covered with tin foil. There are two baking trays in my oven. I use the baking tray as tin foil. I insert a toothpick into the cake. If there is no adhesion on the toothpick after pulling it out, the cake can come out of the oven. Because the wreath bread cake was to be given away, he embezzled part of the cake paste and made four small cakes for her husband to be breakfast tomorrow morning). After the cake came out of the oven, it was immediately put on the baking net and demoulded when the cake was completely cold.

Materials required:

Pumpkin puree: 80g

Milk reserve adjustment: 20 to 30 ml

Salad oil: 20g

Salt: 3 G

Sugar: 20g

High gluten flour: 180g

Yeast: 4 g

Whole egg liquid: 30g

Dried Cranberry: moderate

Egg white: 4

White vinegar: a few drops

White granulated sugar: 45g

Egg yolk: 4

Sunflower seed oil: 30ml

Milk: 60ml

Baking powder: 1 / 2 tsp

Low gluten flour: 100g

Note: Pumpkin wreath bread tips: 1. Due to the different amount of water after the pumpkin steaming, milk can not be put at the beginning, wait for the bread machine to start 5 minutes, observe the dough dry humidity, and then add point by point, in order to form a smooth round dough, not stick to the four walls of the bread barrel is the best. 2. Bake the garland bread for 20 minutes to make the bread and cake cooked at the same time, and also to shape the garland. 3. Parents can also use their brains to change the pumpkin puree into purple sweet potato puree, carrot juice, purple cabbage juice, etc. due to the different water content of various vegetable and fruit juices and purees, we should pay attention to observe the dry humidity of the dough. If it is too dry, we can add a little milk. Finally, the best way is to make the dough smooth and round without sticking to the four walls of the bread barrel. Milk or flour should be added during the kneading process of the bread maker Tips for success: 1. The key to success: egg white should be sent to hard foaming. In winter, it is easy to send egg white when the room temperature is low. If the room temperature is high, it is necessary to send egg white with ice water. The basin for egg white must be oil-free and water-free. 2. Taste change: if you want to make chocolate, add 20g cocoa powder when sifting in low gluten flour, or change it to Matcha powder and other flavors, and pay attention to reduce the weight of low flour when adding cocoa powder and other powders. 3. Taste: sifting the flour and mixing the batter to no granule is an important procedure to ensure the delicate taste of the finished product! 4. Coloring degree: different brands of ovens have different temperaments. Pay attention to observe when baking. If you are afraid that the coloring is too deep, you can cover the cake with tin foil. 5. How to observe the maturity of the cake: insert the toothpick into the cake body. If the toothpick is clean, the cake will be baked. Otherwise, it needs to be baked again. 6. Water bath is an effective method to prevent the surface cracking of cake.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Dan Gao Dai Shang Man Yue Mei Hua Huan Mian Bao