Ingredients: 250g high-gluten flour, milk 150- 160g, egg 1 piece, 20g sugar, salt 1g, 20g butter, 50g cranberries, 30g old dough and 3g yeast powder.
1. Mix the butter and cranberries, and stir with the noodle hook of the chef's machine to form a floccule. Then the chef turns the machine into dough for a few minutes in the first and second gears, and then into smooth dough in the third and fourth gears, about 15 minutes. The butter was taken out of the refrigerator in advance and softened at room temperature. Cranberries are chopped in advance for use.
2. Knead the dough until the surface is smooth and gluten appears. Add butter softened at room temperature, and continue to knead on the chef's machine 3-4 for about 15 minutes.
3. Glove film. In summer, you can add ice eggs and ice milk to knead the dough, reduce the overall temperature of the dough, prevent yeast from fermenting in advance, and help to get out of the film. This dough has a high moisture content, so it needs to taste like glove film.
4. Knead into dough, cover with plastic wrap and ferment at room temperature. Adjust the fermentation time according to different temperatures. After fermentation, take out the dough, sprinkle dry powder to prevent adhesion, divide the dough into three parts, and gently roll it with a rolling pin until it is exhausted. Then wrap it in cranberry crumbs.
5. Roll the dough wrapped with cranberries into a long strip with the width of the toast mold and roll it up.
6. After all three doughs are formed, put them into the mold, spray some water on the surface, put them into the oven, put a bowl of boiling water next to them to increase the temperature and humidity of fermentation, close the oven door and ferment for about 1 hour.
7, secondary fermentation, the volume is about seven minutes until the mold is full, cover the mold, and bake in the oven 180 degrees for 20-25 minutes. (The baking time can be shortened by about 20% with the three-energy low-sugar mold, and it can be baked for about 30 minutes with the general mold.)
8. After baking, demoulding and cooling.
9. Let it cool before slicing.