Chinese Food
Creamy Cranberry toast
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This recipe is a complex. A year ago, I was a novice apprentice. I wrote a recipe for Cranberry toast. A year later, the bigger the technological island is, the longer the unknown coastline is. I saw my absurd theory, the clumsy technique, the wrong demonstration. I was ashamed. Maybe I misled many people. So I still used the direct method to make these ingredients Once again, with the adjustment and craftsmanship, everyone who writes the recipe has to be careful and careful, instead of writing at will, which will mislead the fans and lead them astray. After this year's bread practice, I'm no longer as arrogant and arrogant as I was at the beginning, so the more bread I practice, the more I think I need to learn Redouble your efforts to write down this new recipe today is not to say how wonderful I feel now. I firmly believe that with my continuous efforts, I will have a new perspective on today's Institute at this time next year
Cooking ingredients
Cooking Steps
Step1:Ingredients: assemble cranberries and soak them in strawberry liqueur for at least 3 hours. No strawberry liqueur. Use rum. No toast powder. High gluten powde
Step2:All liquids except butter are mixed with yeast powder and stand for 5 minutes to decompose themselve
Step3:All powders mixed except sal
Step4:Whisk medium speed until the film comes out (this step will be slower than normal dough, because the cream grease in the liquid prevents the formation of gluten) and mix in the butte
Step5:Medium speed, fully absorb butter, add salt, high speed, knead the dough to fully extend, finish, spread, level, 27 ℃, 75 ℃ humidity, ferment for 60 minute
Step6:Divide the dough into 4 pieces, fold it up, round it up, 27 degrees, 75 degrees, humidity and relax for 15 minute
Step7:Open and drain cranberrie
Step8:Roll up 27 ° 75 humidity and relax for another 15 minute
Step9:Open, roll up, 30 ℃, 75 ℃ and ferment for about 90 minute
Step10:Bake at 9:0
Step11:Heat 155, heat 220, let the whole toast stay in the center of the oven, preheat the oven, put a plate of water into the oven to make steam, remove it at the 6th minute, bake for 30 minutes
Step12:Out side coolin
Step13:This is the picture taken on the third day last night. I was busy with live broadcast yesterday
Step14:Still soft q-bomb
Step15:Pengfadu is not idea
Step16:The golden thread is full of beaut
Step17:Nine months, let me see your progres
Cooking tips:When the dough is stirred and kept at a low temperature and high temperature, it will produce oil and it is difficult to produce film for cooking.
