Cranberries, my family and my kids love them, and every time I make a cranberry bread or a cake, it's very popular, and when I make this bread, the toast box is in the baked bread, the bread maker is in the fermented yogurt, so I just take a mold to use, as long as the dough is good, what mold is the relationship of beauty.

WHAT YOU NEED

Ingredients

250 grams of flour
15 grams of milk powder
30 grams of egg juice
125 grams of clean water
50 grams of cranberries
Whole egg juice (surface decoration) in moderation
30 grams of unsalted butter
3 grams of salt
45 grams of fine sugar
4 grams of dry yeast

How TO MADE Cranberry bread

Steps 1 to 4

1. All ingredients except butter are added to the bread machine, a dough process is started, then butter is added, a dough process is started again, and the dough is kneaded to the full stage.

2. The dough is kneaded to the full stage, which can support the perfect glove membrane.

3. Add the dried cranberry.

4. Continue to knead for about five minutes until the dough completely covers the cranberries.

Steps 5 to 8

5. The dough is mixed well, covered with a preservative film, and fermented to twice its original size.

6. The fermented dough extracts the exhaust.

7. Average portion: four equal parts, rounded, covered with a preservative film and left for 15 minutes.

8. Take a piece of dough and roll it into a beef tongue.

Steps 9 to 12

9. Up and down to the middle.

10. Make four doughs at a time, cover them with a preservative film and let them sit for a while.

11. Take a dough and put it on the bottom of the dough.

12. Roll from top to bottom, make four doughs at a time.

Steps 13 to 16

13. The rolled dough is placed in a non-sticky mold, covered with a preservative film for fermentation.

14. Fermented to twice its original size.

15. The surface is lightly brushed with a layer of whole egg liquid.

16. Put in a preheated oven, cook the middle layer at 170 degrees, cook for about twenty minutes.

Steps 17 to 20

17. Roasted bread.

18.

Handy cooking tips

　　By the way, here we are talking about the little things about making bread in winter. Ha, many friends say: (i) In winter, the dough ferments slowly. (ii) In winter, the dough can be used with warm water, so it is easy to wake up the yeast, which is good for fermentation.2: You can use the fermentation function of the oven, or you can put a bowl of hot water at the bottom of the oven to ferment.3: You can also ferment in warm water without an oven.4: It's not convenient to ferment in warm water? Then use a foam box, put a glass of hot water in it facing the corner, one or two are suitable.(ii) Winter dough is very difficult to scrub out of the membrane 1: for the glove membrane, individuals feel that in addition to the power of the bread machine, it is a problem of the recipe, different regions and different flours have different requirements for the amount of water, so when referring to a recipe, do not move hard, increase or decrease the amount of liquid as appropriate.2: The same recipe requires a little more water in winter than in summer.Take the example of the dough in step 2 in the figure, I use two custom and dough programs, first I call the dough material in the order of the liquid and then the dough is called into the big bowl, then I mix it into the dough and then I pour it into the packing machine, I use the pearl PE9500, then I start the custom and dough, one program is automatically set to 20 minutes, after 20 minutes, add the pre-softened butter and continue to start again.So that's 40 minutes, and the dough membrane is pretty perfect, and if you're making ordinary sweet bread, a 15-minute setup is enough, and the glove membrane in the step-by-step diagram is two 15-30 minutes.