Cranberry light cream soft bread
Super simple bread, no need for high gluten flour, no need to knead out the expansion stage. However, it can make soft bread with strong milk flavor and add sour and sweet cranberries. It is a dessert with good taste and taste. The following portions can be used to make 16 buns.TIPS：1. Dry cranberries are softened with water in advance, then drained and set aside.2. Leftover materials can be kneaded into dough again, and then pressed out of shape without wasting.3. Each type of oven has different temper, and the time and temperature are only for reference.
Step 1 . Put flour, sugar and salt in a bowl and mix well.
Step 2 . Heat the light cream to more than 30 degrees, put another bowl of heated 40 grams of light cream, pour in the yeast, stir and dissolve.
Step 3 . Pour the yeast water into the flour, then add the remaining light cream, pour it on one side and stir it evenly with chopsticks.
Step 4 . Use a scraper to mix it into a very soft dough.
Step 5 . Pour it on the kneading pad, wipe the flat dough with a scraper, and add half of the dried cranberries. Fold, flatten, and then add the remaining dried cranberries.
Step 6 . Simply knead it into a large dough, put it into a fresh-keeping bag, reserve fermentation space, and tighten the bag. Put it in the refrigerator for one night.
Step 7 . Refrigerate the dough overnight and roll it into 1cm thick pieces.
Step 8 . Press out small circles with a mold, put them on a non stick baking pan, and then put them into the fermentation file of Dongling k30a oven for 20 minutes. After fermentation, coat the surface with egg liquid, preheat the oven to 185 degrees, lay down the layer and bake for 15 minutes.
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