Many friends asked me which bread I had the best. What impressed me was an unintentional experiment. I accidentally found that black sesame and cranberry were added together and the toast was so delicious~ black sesame Crispy grainy, cranberry sweet and sour, and a good pair of partners ~ calculated a lot of bread, but this makes me amazing, the first time after the taste, it is even more can not stop! Cranberry and black sesame are good things, and eating more is good for your body~
The medium material is mixed and kneaded into a smooth dough, and fermented to a height of 4 times in a warm place.
The small pieces of the finished fermentation are placed together with the main dough material except the butter, and the dough is smoothed to a relatively thick film.
After adding the butter, simmer until the final stage, and finally add the sauteed black sesame seeds and the chopped cranberries. Leave the dough in a warm place for half an hour.
Divide the dough into three equal masses, slewing and squeezing for 15 minutes.
Roll the dough separately and roll it up, and tighten as much as possible, about 1.5 turns. Relax for fifteen minutes.
Roll the dough up again and roll it up. Tighten as much as possible, about 2.5 to 3 turns.
Place the dough in a toast box and place in a warm, humid place for final fermentation.
Ten minutes before the end of the fermentation, the oven was preheated to 170 ° C and the dough was brushed with egg liquid.
At 170 ° C, the toast box is placed on the lower layer of the oven, fired up and down, and baked for 35 to 40 minutes. Immediately after the coloring, the tin foil is stamped, and the mold is released immediately after being baked, and placed on a baking net to cool.
1. The film to make the toast is thin and tough. Imagine the bubble gum blowing big. The film is thin and transparent. It is very strong and elastic. Even if there is a hole, it is very smooth. 2. Black sesame seeds should be sauteed before use, and cranberries should be cut into small pieces.