High gluten flour (Queen’s Japanese Soft Wind)
Whole wheat flour (gold statue)
Homemade unsweetened thick yogurt (ice)
High sugar tolerant dry yeast (swallow)
How to make whole wheat brown sugar cranberry soft serve oreos
Mix all ingredients except butter and cranberries, knead until a thick film forms, then add the melted butter at room temperature in batches, knead until a film forms, add the cranberries and mix, arrange the dough, ferment in a fermenter at 28 degrees, humidity 75, ferment twice as large.
Fold the dough over the mat and press to release any air bubbles.
Divide dough, roll out, cover with plastic wrap and rise for 20 minutes (5 for 150g dough, 10 for 75g dough).
Rolling out small bubbles and shaping with a rolling pin
Preheat oven to 180 degrees Celsius on top, 185 degrees on the bottom, bake for 24 minutes, cover with foil halfway.
The first thing you need to do is to make sure that you’re not making a mistake.