food

Dough part:

260 grams of high gluten flour

Blackcurrant 15g

Boiled water 130g

30 grams of sugar

50g whole egg liquid

Yeast 3 g

Butter 2 1 g

2 grams of salt

Filled parts:

60 grams of dried cranberries

80 grams of cream cheese

Sugar 15g

step

1. Soak the blackcurrant in boiling water to obtain anthocyanins, and sieve the blackcurrant water for later use (at this time, the liquid is 120g).

2. Pour the dough into the chef's bucket except butter, and add the filtered 120g blackcurrant water.

3. The chef kneaded the dough in low grade, changed the middle grade into thick film, added butter to knead it evenly, changed the middle grade into beautiful glove film, and shaped and kneaded the plastic wrap with round cover for 28 degrees.

4. Prepare stuffing during fermentation. Cream cheese is softened at room temperature in advance, added into chopped cranberries, then added with sugar, stirred evenly and refrigerated for later use.

5. Ferment the dough to twice the size, evenly divide it into six equal parts by beating and exhausting, and shape and knead it with round plastic wrap 15 minutes respectively.

6. Beat the loose dough into a flat bag, add a proper amount of cranberry cheese stuffing, pinch it tightly and put it into the mold, and do the second round at 32 degrees.

7 ferment to twice the size, sprinkle a thin layer of dry powder on the surface with water, and cut with a blade.

8. Put it in a preheated oven and bake at 160 degrees for about 20 minutes.