Chinese cranberry toast

2024-05-20 14:59:55 177

Starting a new bread learning journey, the first thing that comes to mind when it comes to bread is simple toast. This little toast is made with dried cranberry fruits, which have a rich sour and sweet taste. It can be eaten together with jam like white toast or alone, and the taste is not bad either! I used a small toast mold of around 200g and made 2 servings. If it's a large toast mold, I would make one of these quantities! In addition, this toast uses medium fermentation, so the taste of the toast is softer and better.

Details of ingredients

High gluten flour100g
yeast1g
White sugar3g
Clear water60g
High gluten flour220g
White sugar10g
Low gluten flour30g
milk80g
Light cream40g
salt2g
butter21g
Eggs1 unit
yeast3g
Dried cranberries30g

Technique

difficultyintermediate
workmanshipbaking
tasteother
timeone day

Steps to make Chinese cranberry toast

1. First, prepare the middle type dough material, 100g of high powder, 3g of white sugar, 1g of yeast, and an appropriate amount of water.
2. Mix the ingredients, stir well, and make a smooth dough. Adjust the water usage according to the different water absorption of the flour. Here, I used 60g.
3. If the weather is relatively warm, let it ferment at room temperature, reaching 3-4 times the size.
4. Add all the ingredients of the main dough, except for flour and butter, to the bowl and stir well.
5. Tear the fermented dough into small pieces and place them in a bowl.
6. Mix high gluten flour and low gluten flour, sieve into a bowl! Stir until there is no dry powder, transfer to a silicone pad, and start kneading.
7. When starting to knead the dough, it feels sticky to the hands. Don't put anything in and continue kneading.
8. Gradually no longer stick to your hands, knead until you can pull out a large film, but it is easy to break.
9. At this point, add the softened butter and continue to knead, as it may become sticky to the hands. Don't be afraid, continue to knead and use a combination of throwing and hitting techniques.
10. Knead until the surface of the dough is smooth and expands, that is, pull off a small piece of dough, and easily pull out the thin glove film without breaking it.
Soak cranberries in warm water, control the moisture, and then cut into small pieces for later use.
12. Now let's divide the dough. I made 2 small toast molds, which means 6 dough pieces. If it is a large toast mold, it can be evenly divided into three parts. Cover with cling film to wake up for 20 minutes.
13. Take a small dough and roll it out, as shown in the picture.
14. Sprinkle cranberries evenly on the noodles.
15. Roll up the dough from one end and place it in the toast mold.
16. Complete everything in sequence and place it in the mold, as shown in the picture!
17. Cover with cling film and perform secondary fermentation to twice the size. At this point, the dough is about 8-9 parts full of the mold.
Preheat the oven at 150 degrees for 5 minutes, then place the toast mold and bake for 20-25 minutes. Immediately take it out of the furnace and cool it off from the mold.
19. Break apart the three dough pieces and take a look. The drawing is still acceptable.
Then slice it to reveal the sour and sweet cranberries.