Red curry has a unique brewing aroma, which is further increased when the dough is fermented and retained in the holes inside the dough.In order to retain the aroma of more dough fermentation, this type of bread does not have to be rolled round when the dough is divided, it can be twisted directly when it is formed, it can even be made into a circle, it can also be formed into a stick, the complex structure of the dough is not suitable for this type of bread.What we want is a fresh, natural, pure, healthy feeling.

WHAT YOU NEED

Ingredients

High powder 300 grams
150 grams of ice water
3 grams of dry yeast
20 grams of butter
45 grams of dried beans
Moderate amount of skin
30 grams of fine sugar
2 grams of salt
Red cabbage flour 2.5 g
Honey in moderation

How TO MADE Red cranberry wreaths

Steps 1 to 4

1. All the ingredients are placed in the bread maker, the water is in the lowest layer, then in turn the liquid butter, the salt, the sugar, the flour, the yeast (buried in the flour), the red curd flour, choose procedure 7 and the flour.

2. Remove the dough, apply a thin oil to the dough, and rub it with your hands for a minute or two to form a smooth dough.

3. It is placed in a large bowl, covered with a preservative film, 28 degrees, fermented to twice the size (at this temperature, room temperature fermentation can take 30-35 minutes, in the oven 25 minutes can be doubled in size, then the growth is over, but in winter it may take 40-60 minutes, so the time is under your control, you can always pay attention to observe)

4. Remove the dough, evaporate, re-mix, flatten, pull away, and sprinkle the dried beans on the dough.

Steps 5 to 8

5. After mixing again, flatten it to form a square.

6. The pan is placed upside down on the dough and left at room temperature for 20 minutes.

7. It is divided into six equal sections by a scraper.

8. The dough is placed on a pan filled with the skin of the dough, without rolling, as long as the bottom of the dough is glued to the skin of the dough.

Steps 9 to 12

9. Then the dough is removed, and the dough is twisted gently at both ends by hand, giving it a twisted shape.

10. The two ends of the dough are pressed together to form a circle.

11. Transfer the formed dough to the baking tray, leaving enough space between the dough and the dough.

12. It is placed in the middle layer of the oven, the lower layer is opened with water, heated to 38 degrees, and finally fermented for about 20 minutes (slightly longer in winter, about 30 minutes).

Steps 13 to 16

13. After the final fermentation, remove the water and change the heat to 180 degrees, middle layer, 20-25 minutes.

14. After baking, apply a moderate amount of honey to the surface of the bread and dry until completely cooled.

15.