Give the most ordinary staple food a little bit. The addition of cranberry makes the soft steamed buns taste sour and sweet and a little red yeast powder changes the whole dough into pink. The shape of the steamed bread is very subtle from the shape to the taste. Then imagine you eat. Look like a pink gimmick, hahaha, come on!
All materials except cranberry are kneaded into a smooth dough and placed in a sealed container to double the fermentation. (If there is a bread machine, you can use the kneading function of the bread machine to do this step.) The cranberry granules are chopped and chopped for a while.
Sprinkle a little dry powder on the console, take out the fermented dough and mix thoroughly. Use a rolling pin to pry it up, fold it and then open it. Repeat the operation to vent the dough. The dough after the exhaust is smooth and there is no air hole. exquisite.
Squeeze the dough and pry it into a rectangular dough piece, evenly sprinkle the chopped cranberries. (Forget to shoot, PS draws one, let's see it.)
Then roll it up and roll it up. This step has a bit of attention, because the patch is a rectangle, so roll it from the width position (see the figure in step 3), I am the same as the third step. Shape, start from the left to the right, remember to stick the tail after rolling. At this time, the volume is thick and short. It is necessary to lengthen it by hand. The technique is to put both hands in the center of the coil and then squat on one side. The two hands naturally push open to the ends, and then keep this technique until the two hands. It is better to make the roll become longer and evener, so that the inside of the hoe will be more compact.
Then cut small segments of equal size. (Cut this to be clean and neat, choose a blade with a sharper blade and then cut it quickly.)
Inject a proper amount of water into the steamer, and steam the mat on the steamer. (There is no steamer pad to tear the paper pad under the steamed bread, or steam on the steaming grid, or corn husk. But the best is the steamer mat, silica gel. Who knows who to use.) Put the cut hoes up and keep a little distance between the hoes. Cover the lid and wake up for 15 minutes. (If the weather is cold and cold, remember to heat the water in the steamer to warm and then put the steamed buns in to wake up.)
After waking up, steam on the medium heat, steam on the steam for 10 minutes, turn off the heat, and smash for 5 minutes.
Step 2 for the venting operation can refer to the soft black cocoa walnut steamed bread. The use of high-sugar-resistant yeast is to prevent more than 7 percent of the amount of white sugar in the formula, so that ordinary yeast can be killed, so that you can replace it with an undead yeast. If you don't have high-sugar-resistant yeast, you can make ordinary low sugar. Type of yeast on the sand field is not impossible, you can try, maybe more tenacious, maybe the martial arts is high, then the sugar can not kill it.