Cranberry Toast

1. Mix 500g of high gluten flour, 20g of granulated sugar, 3.2g of yeast, 56g of protein, 204g of pure milk, and 70g of light cream into a smooth dough. Place it in a container covered with plastic wrap and let it stand at room temperature for half an hour to activate yeast. After half an hour, refrigerate and ferment for 12-24 hours.

2. Take out the fermented dough and divide it into several pieces. Mix it with 40g of protein, 75g of granulated sugar, 7g of salt, 2.3g of yeast, 45g of milk powder, and 25g of butter to create a glove film. Mix 100g of cranberries and knead evenly.

3. Knead the dough into a round shape and place it in a container. Cover it with plastic wrap, wrap it tightly, and seal it tightly. Let it ferment at room temperature until it reaches 1.5-2.5 times its size. (Fermentation time may vary slightly depending on the temperature of the fermentation environment)

4. After fermenting the dough, dip your fingers in a little dry powder and insert it into the dough without shrinking or collapsing.

5. Take out the fermented dough and exhaust it by hand, divide it into six equal parts evenly, knead the dough round, cover it with plastic wrap, and let it rest for 5 minutes.

6. Take out a dough, press it down, roll it into a cow tongue shape, and roll it up.

7. Roll the rolled dough together and cover it with plastic wrap to let it relax for 15 minutes.

8. Take out a noodle roll, press it to release air with your bare hands, roll it into a cow tongue shape, and roll it up from top to bottom.

9. Rolled dough rolls

10. Roll the rolled dough into the toast box.

11. Fermentation of toast embryos can be done in either an oven or a fermenter. I choose to ferment in an oven, with a toast box placed on top and a bowl of hot water placed below. The fermentation temperature is between 38-45 degrees Celsius and the humidity is between 75-85%. The degree of fermentation is about 9% full on toast

12. Fermented toast embryos

13. Bake, preheat the oven at 180 degrees Celsius for 10 minutes, then add the fermented toast and heat it at 180 degrees Celsius for 38-40 minutes. Just enough. Bake for ten minutes and cover with tin foil to avoid excessive coloring.

14. Baked toast. Shake the mold and immediately invert it, place it on a baking net to cool down, seal and slice it for storage.

15. Beautiful drops on the side

16. Soft bread