| Ingredients: 145 g medium gluten flour, 130 g light cream, 20 g fine granulated sugar, 2.5 g high sugar resistant yeast, 2 g salt and 2 g auxiliary materials: 25 g cranberry dry. Fill the bowl with flour, sugar and salt and mix well. Light cream heating to more than 30 degrees, another bowl has been heated in 40 grams of light cream, pour yeast, stirring and melting. Pour the yeast water into the flour, add the remaining light cream, pour it over, and stir with chopsticks. Use a spatula to mix it into a soft dough. Pour over the dough pad, wipe the dough with a spatula, and pour in half of the cranberry. Fold, flatten, and add the remaining cranberries. Simply knead into a large dough, put in a fresh-keeping bag, reserve fermentation space, and tighten the bag. Put it in the fridge for one night. Refrigerate overnight dough and roll into 1cm thick dough sheets. Press out Xiao Xiao circles with a mold, place them on a non-stick baking tray, place them in a Dongling k30a oven for fermentation, and ferment for 20 minutes. After fermentation, the egg liquid is coated on the surface, the oven is preheated to 185 deg c, the layer is put down, and the oven is baked for 15 minutes. This is the finished drawing Tip: soak cranberry in water before draining. The leftover material can be knead into dough again and pressed into shape without waste. Different models of oven temper, time and temperature for reference only. |
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