Chinese Food
Cranberry Berry
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This recipe is the salty berry of Fujita for thousands of years. I only add a handful of dried cranberries. I don't like it. Shellfish really don't eat enough.
Cooking ingredients
Cooking Steps
Step1:Put all the materials into the bread machine. Knead it into a large, thick and smooth dough to fill it.
Step2:Dry cranberries and soak for a few minutes. Then dry them with kitchen paper
Step3:After kneading, add cranberries, dry and knead well, then divide into about 8 dough. Let stand for about 15 minutes.
Step4:Take out a piece of dough and roll it into a piece. Fold both sides inward. Just pat hard
Step5:Then knead the growth bar. Roll it into pieces on one sid
Step6:Wrap the other end. Squeeze it. Squeeze it hard. Remembe
Step7:Put it on the tray with oiled paper, because it will be boiled later. It must be padded with paper, or it's not easy to take it down. Then put it in the oven and ferment it to One point five Double the size. Keep the humidity. Put a bowl of hot water in the ove
Step8:50g sugar and 1kg water. Boil until slightly bubbling, but not boiling. Then turn down the heat. Put the bagels in. Cook each side for about 30 seconds. Take it out and drain
Step9:The cooked Beiguo may be a little wrinkled. It's OK. It's bulging when it's baked. Raise the money and preheat the oven.175 ℃ for 25 minutes. Bake immediately after cookin
Cooking tips:When making the interface of the bagels, be sure to pinch it tightly or it will burst when baking. There are skills to cook the shellfish with the water slightly bubbling but not boiling.
