Monascus Cranberry bread

Vaguely remember, once made a raisin version. At that time, according to teacher Meng's formula, we took the Monascus powder, and the bread was very red. Later, I thought that the Monascus in the formula might not be Monascus powder, but the Monascus sauce in the previous ingredient description.Now when making the cranberry version, keep this in mind. Only 1/8 teaspoon of Monascus powder is used, and the dough is much lighter. Compared with Mr. Meng's picture, maybe it can be a little shallower?There is no chrysanthemum pie plate. Pad up the bottom plate of the 6-inch movable bottom cake mold for use. The caliber is about the same. It may achieve a similar effect, but there is no lace. Moreover, the dough may be embedded in the gap between the bottom plate and the wall after expansion. Xu is anxious, Xu is worried that the dough is embedded in the gap. I watched the outer part of the dough gradually approach the wall. After several tangles, I let it into the oven. The dough did not fill the wall under the action of heat as expected, but stopped growing when it was about to touch the edge. The cake mold, which tried hard to raise the bottom plate, did not actually shape the dough. It was superfluous. Maybe you should let the dough grow for a few more minutes to achieve the desired effect?

Main Ingredients

• Dried cranberry 15g
• butter 8 g
• Monascus powder 1/8 teaspoon
• water 70g
• Dry yeast 1/2 teaspoon
• salt A little
• berry sugar 10 g
• High gluten flour 125 g

Auxiliary Ingredients

• Powdered sugar 1 tablespoon
• protein 10 g

When the dough is rolled into a circle, stick the tail tightly to prevent it from expanding and opening during baking.The fermentation time shall be determined according to the actual temperature.The baking time and firepower shall be adjusted according to the actual situation of the oven.