Also, the eggs come in large and small, so one is enough. This recipe egg + water = 180g, I made a lot of sweet boiled chestnuts a while ago and had a lot of desserts left over, so the liquid used is Sweet boiled chestnut syrup (hence the lack of sugar),‼️If you use regular plain milk or plain water, we recommend adding 35g of sugar.
I bought a small bag of milk powder is 25g, all put in. But without milk powder you can leave it out. ‼️ You can also replace the liquid in the recipe with milk without the milk powder.
The bread machine I used for kneading did not put fresh yeast and butter in the beginning (i.e. the oil-and-yeast method).
If you do this recipe exactly according to the built-in program (only knead for 15 minutes), the dough will not be kneaded in place and the finished bread will not be well organized.
If you don’t want to start the kneading process repeatedly, we recommend mixing all the ingredients except the yeast and oil into a ball overnight, cover with plastic wrap and place in the oven. Chill in the refrigerator. The next day knead the dough in the bread machine.
The main purpose of this recipe is to maximize the gluten of the flour used and to adjust the recipe so that the dough can be It swells higher to fill the toast mold. But if the flour itself is really short on gluten, even with the addition of gluten, the dough won’t swell too high.
Liquid + egg.
Powdered milk (use milk in the liquid if you don’t put powdered milk)
|0-50g (with or without less)|
|7g (3g dry yeast)|
|10-20 g (if the liquid already contains sugar, leave out the sugar)|
How to Make Milk and Cranberry Gluten-Filled Flour Toast
Put all the ingredients except the yeast and butter into the bread machine and knead for a total of 30 minutes. After 15 minutes of kneading, place the dough in the refrigerator to cool for 8 minutes, then continue kneading for another 15 minutes. ❗️ Also, soak the dried cranberries in warm water for 30 minutes and then squeeze out the water. At this point the cranberries are not yet added to the dough.
Add the broken up fresh yeast to the dough and knead for 15 minutes. Cool in the fridge for 8 minutes, then add the softened butter (use a spoon or spatula to press the butter into the dough a little before kneading) and then press the dough into the bread machine. Knead for 15 minutes. The beaten dough can reach the expansion stage to full expansion stage, pulling away almost like glove film, with more broken edges of holes Smooth (measure according to the flour situation, do not force to pursue the full expansion stage repeatedly beat the surface, but may lead to gluten breakage.)
Take out the dough, without sprinkling the flour, roll it out and ferment at 28 degrees until 2-2.5 times the size, finger dipped in flour and poke no holes. Just retract. I fermented for a total of 90 minutes and took it out and folded it once at 40 minutes, but you can also leave it unfolded. (Pictured here at the beginning of fermentation)
Once the dough is divided into three equal portions after the first round is completed, roll each into a round. Then cover with plastic wrap and ferment for 20 minutes.
Roll out the dough and place the cranberries on top as shown in the picture, then roll up from top to bottom. Pinch tightly at the end. Place the three pieces of dough into the mold.
Cover with a layer of foil and bake in preheated oven at 170 degrees for 25 minutes. Remove the moulds from the oven and let cool.
Ah, this bag, from afternoon to evening. There are some pictures I forgot to take, I’ll make them up next time I make them!