The soft and fluffy bread is topped with crispy and sweet chuff crust, and garnished with some dried cranberries. It looks so good. Gently break it open with your hands, and the texture is invincible, and the texture is smoother!
Ingredients
- High-gluten flour 500g
- milk powder 20g
- water 90g±
- milk 250g
- egg 50g
- fine sugar 75g
- fresh yeast 12g
- unsalted butter 120g
- Salt 5g
- powdered sugar 30g
- Low-gluten flour 60g
- whole egg liquid
- Dried cranberries
Instructions
- Start kneading the dough: Add the dough ingredients except butter and salt into the mixing barrel of the machine. Knead at low speed 1 for 1 minute to form a ball, then turn to 4 and knead for about 4 minutes.
- After kneading the dough until it is basically smooth, add butter. Knead the butter at low speed 1, then add salt. Turn to speed 4 to continue kneading.Knead the dough until smooth and stretchable.
- Add water to the water tank of the fermentation box to rehydrate, set the temperature to 28 degrees and preheat it, then put the dough in for basic fermentation until it doubles in size.
- Divide the fermented dough into 16 equal parts, deflate and roll into balls, then cover and rest for about 20 minutes.
- The relaxed dough is deflated and rounded again, and placed at intervals into a 28*28 square baking pan lined with oilcloth.
- Add water to the water tank of the fermentation box to moisten it, set the temperature to 32 degrees and preheat it, then put the dough in for final fermentation until it doubles in size.
- Make use of the fermentation time to make chuff pastry: add softened butter to powdered sugar and mix well, sift in flour and mix well, finally add milk and mix well until smooth, put into a piping bag with a flat nozzle and set aside.
- First brush the fermented dough with a layer of egg wash.
- Spread the chuff pastry on the dough in a cross-shaped diagonal strip.
- Finally, sprinkle some cranberry crumbles on top for decoration.
- Preheat the oven to 200 degrees in advance, place the dough in the middle and lower layers, adjust the temperature to 170 degrees for the top and 195 degrees for the bottom, and bake for about 20 minutes.
- Take the bread out of the oven immediately after baking, take it out of the baking pan and place it on a wire rack to cool.
Shape the dough into a round shape and place it in a tray.
