Chinese Food
Cranberry yogurt whole wheat bread
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Some people say that if I only eat yogurt and wholemeal bread every day, I can lose several Jin in two weeks. I don't know if it's really that effective. Anyway, I haven't tried ha, but I often make bread with yogurt and wholemeal flour. Of course, I don't want to lose weight, but I like yogurt. I often make yogurt at home. Sometimes I can't finish eating it. I always use it to make bread or cake, The bread with yoghurt is soft and soft.
Cooking ingredients
Cooking Steps
Step1:Prepare all material
Step2:Soak cranberries in water for about 30 minutes. Drain and cut them into pieces
Step3:All dough materials except butter and cranberry are put into the mixing bucket of the bread machine in sequence (put liquid first, then salt and sugar in sequence, then flour and yeast on the top of flour)
Step4:First use a scraper to stir for several times, so as not to spray out the powder when the machine is stirring
Step5:Press the kneading key. Knead until the dough can pull out a thick film. Then add butter
Step6:Knead to the expansion stage. (that is, it can pull out large translucent and unbreakable films)
Step7:Add cranberries and dry them. Roll them into a bowl. Cover with plastic wrap. Put them in a warm place for basic fermentation
Step8:The dough is fermented to twice the size. Dip your finger in the flour and insert it into the dough. After pulling out the dough, the cavity does not rebound or rebound slowly. That is to say, the foundation fermentation is completed (if the cavity rebounds quickly, it is insufficient fermentation. If the dough collapses, it means that the fermentation is over)
Step9:The fermented dough is gently pressed to exhaust, and then divided into 12 equal parts
Step10:Roll. Drain into baking pan
Step11:Put the dough in a warm and humid place for the final fermentation (I put it in the oven. Put another cup of hot water that is not completely boiled. It's about 90 degrees. Close the door of the oven to produce heat and humidity. The temperature is lower in winter. If the water is cold in the middle of the way, replace it with hot water)
Step12:After the final fermentation, brush the surface of the dough with egg liquid. (I use two ovens, one for fermentation and one for baking. If there is only one oven, take out the dough fermentation in advance. Otherwise, the final fermentation is finished. Wait for the oven to preheat for more than ten minutes. The dough may be overdeveloped, especially in summer. This time should be taken properly)
Step13:Preheat the oven to 180 degrees in advance. Heat up and down. Put the dough in the middle layer. Bake for 20 minutes
Step14:Demould it immediately after it's out of the oven. Put it on the baking net and cool it. Seal it again.
Cooking tips:The water absorption of flour of different brands is also different. In winter and summer, the water absorption of flour is also different. The water absorption of hand kneading and machine kneading will also be different. Therefore, the addition of water should be adjusted according to the soft hardness of dough. Each oven has a different temper. You need to adjust the time and temperature according to your own oven. There are skills in making delicious dishes.
