Source: Food Explorer
If you don't have any baking experience, I really wouldn't recommend challenging that particularly difficult method.
On the contrary, it is like this kind of small bread, which is more ingenious and simpler, and it can basically be successful in one time!
Novice friends, you can follow my ingredients and gram weight completely, don't estimate it yourself, you can greatly reduce the possibility of overturning.
Sweet and sour dried cranberries are the best flavoring agent for bread, and you can also switch to cheese, red beans, and date puree, and the taste will not be bad!
The traditional bun is nothing new, but this time with the addition of this shaped paper cup, it is immediately different.
When you eat it, you can tear it directly to the paper cup, it is fluffy and soft, and the entrance is full of milky aroma, and it is not bad from those sold outside!
- Cranberry buns -
· Reference age of the month ·
Babies over 12 months old who are not allergic to ingredients
· Ingredients preparation ·
200 grams of high-gluten flour
130g milk / 1 egg / 15g caster sugar
2 g yeast / 20 g butter / 25 g dried cranberries
Excipients: desiccated coconut, egg mixture
The above ingredients are only representative of the production amount
It does not represent a baby's meal
· Procedure ·
1
Beat the eggs in a bowl, add the yeast, sugar, and milk, and mix well.
2
Pour the high-gluten flour into the bowl and stir all the ingredients together until there is no dry powder in the bowl and it becomes a soft dough that is a little slimy.
3
The unsalted animal butter is softened in advance, poured into a bowl and stirred until the butter is also completely absorbed by the dough.
4
Cover the dough with plastic wrap and let it rise to 2 times its size.
5
Wait until the dough has risen, take out and knead the dough, sprinkle with dry powder, knead and exhaust, and then roll it into a large dough. The fermented dough is still a little moist and sticky, so you can dip it in some dry powder to avoid being too sticky.
6
Sprinkle 1/2 of the dough with dried cranberries and fold in half.
7
Roll out a few more times to make the dough stick better and cut into small square pieces.
8
Cut the dough into a ball, knead it into a small round dough, and put it in a paper cup or baking bowl prepared in advance. If you don't have this kind of paper cup at home, you can put it directly in the baking tray.
9
The next step is the second fermentation, cover with plastic wrap, and let it ferment to 1.5 times the size.
10
The fermented dough is brushed with egg yolk liquid and sprinkled with dried cranberries and desiccated coconut to garnish even better.
11
Preheat the oven in advance, put the loaves in and bake at 160 degrees for 20 minutes.
12
The baked bread is taken out directly, and it is soft and soft, and it can be used as afternoon tea to satisfy cravings, or as a staple food to accompany it, no problem.
13
This recipe doesn't need to knead the glove film, but the taste and taste are not picky, plus the blessing of the shape, the novice sisters are right to do it!