Main dough Arowana bread wheat flour 180g milk 70g dry yeast 2g salt 3g sugar 42g eggs 46g butter 20g.
Top butter 40g sugar 40g egg liquid 40g arowana bread 40g wheat flour.
Cheese with stuffing100g sugar 25g whipped cream100g dried cranberries 5g
Bread practice
1 Prepare the ingredients to be used.
2. Make the middle seed first. Arowana bread in the ingredients is mixed with wheat flour, dry yeast and water, fermented in a small amount at room temperature, and the bottom is honeycomb after opening.
3. Put eggs, milk, sugar, salt, wheat flour for arowana bread, medium seed and dry yeast into the inner container of the chef's machine in turn, and make dough with 1.
4 Then add softened butter and continue to knead.
5 After the butter is kneaded evenly, turn to the fifth gear and stir the dough. The dough is wet and sticky. Stop several times and scrape the dough at the bottom with a scraper. When kneading dough at high speed, the dough at the bottom will fly until a large piece can be pulled out. Even if it is broken, the edge of the hole is smooth and round.
6 After the dough is rounded, ferment for 50 minutes, with your fingers pressed in the middle and don't retract.
Divide 7 into four parts, relax for 10 minute, then continue to knead round, put it in the oven for fermentation for about 45 minutes, and put a bowl of boiling water in the oven at the same time.
8 do the top material at this time. After the butter is softened, add sugar, put it into the egg liquid several times, and finally sieve the arowana bread, mix it with wheat flour and put it into a paper bag. You can also use low powder here.
9. Take out the fermented bread, the volume is obviously enlarged, and squeeze a circle of top material on the bread.
10 oven 190 degree preheating, add bread 180 degree baking for 20 minutes. Take it out and slam it twice, then let it cool.
1 1 finally make stuffing. After the cream cheese is softened, add sugar, stir well, add whipped cream, and send it to a paper bag until it flows slowly.
12 cut a tic-tac-toe grid on the bread, squeeze the filling in, and decorate the surface with dried cranberries soaked in wine in advance.