Cranberry Bread Cubes

Name: Cranberry Bread Cubes
Yield: 4 servings
Cuisine: Baking
Ingredients: 160 g High-gluten flour; 40 g low-gluten flour; 8 g Milk powder; 20 g whole egg liquid; 122 g Milk; 2 g Salt; 2 g High sugar tolerant dry yeast; 15 g Granulated sugar; 15 g Butter; to taste Condensed milk; 45 g Dried cranberries; to taste whole egg liquid

A homemade recipe for Cranberry Bread Cubes, combining high-gluten flour, low-gluten flour and milk powder; baked until golden and fragrant. Follow the steps for the best results.

0 minNewHard Baking Bake Sweet & Sour

Instructions

1
Material preparation: remember to prepare ice packs in summer; liquids can be refrigerated to effectively control the surface temperature.
2
Put all the ingredients except for salt and butter into the mixing bucket. The yeast should not come into contact with the sugar. Reserve 10 grams of milk to add depending on the dough’s consistency.
3
Install the frozen ice pack, start mixing at speed 1 until it comes together, then switch to speed 4-5 and mix for 6-8 minutes until it reaches a coarse dough state, with the dough slightly smooth, then add salt and butter.
4
Beat until the butter is mixed with the dough, then switch to speed 4-5 and continue beating until a film forms. Remove the beaten dough, fold and round it, take a small piece to check, and it is ready when pulling it apart forms a relatively firm, translucent film.
5
Shape the dough into a ball and seal it to freeze for about 40 minutes. Freeze it until the dough becomes hard, but still rollable.
6
During the freezing period, chop the cranberries and set aside. Take out the frozen dough, roll it into a rectangular sheet, and brush a layer of condensed milk on top.
7
Sprinkle crushed cranberries in the middle.
8
Fold both sides toward the center by one-third to form three layers, and gently pinch the edges to seal. Then continue to roll it out vertically into a long strip.
9
Fold the top and bottom again to the 1/3 mark to form three layers.
10
Roll out the dough into square sheets about 1 centimeter thick, lift the sheets to let the gluten relax, and then cut them into appropriately sized squares.
11
Arrange on a baking tray lined with parchment paper.
12
Set the oven to the fermentation setting, temperature 35°C, humidity around 75%, ferment until it doubles in size, about 35 minutes.
13
Gently press the surface, and it will rebound slowly. Take it out 5 minutes in advance and preheat the oven to 190°C both top and bottom. Brush the well-fermented bread pieces with a layer of whole egg liquid, and if possible, you can sprinkle a little shredded coconut or almond flakes!
14
Place in the middle-lower layer of the preheated oven and bake at 180 degrees for 16 minutes.
15
Take it out after baking and let it cool! Small and cute, soft and sweet!