Obviously, I’ve been suffering from a kind of phobia and obsessive-compulsive disorder recently. When I can’t choose the tableware, I’ve shot all the same styles and four cheap colors, bought all the same biscuits and two clothes of the same styles and different colors. It’s like making a cheese volcano bag today, squatting in front of the freezer to choose the cheese for half an hour, buying the president’s, bright or Cadbury’s… Finally, I was hesitant to pick the fire, which led to others snatching the piece of cheese I wanted to buy
240g high gluten flour
190 grams of water
60g whole wheat flour
4 g salt
15g milk powder
Moderate mozzarella cheese
Cranberry in moderation
Step 1Prepare all the ingredients.
Step 2Pour all the ingredients except butter into the basin, mix well, and knead until expanded.
Step 3Add butter and continue to knead until the film can be pulled out completely.
Step 4Ferment the dough base to twice the original size, dip your fingers with flour, and the dough will not shrink.
Step 5This process prepares the cranberries, cleans them and cuts them into small pieces.
Step 6The dough is divided into 8 portions. And then the dough one by one exhaust spheronization relaxation.
Step 7Take a dough and roll it into a circle.
Step 8Wrap the mozzarella cheese and cranberry in it. Pinch tightly to make it look like a bun.
Step 9Place the wrapped dough down.
Step 10Put it into the middle layer of the oven to start the fermentation function, and ferment in the environment of 38 ℃ and 85 ℃ humidity, and the fermentation is twice as large as the original.
Step 11Sift the fermented dough into flour. Then cut a cross with scissors. Use your hand to open the four corners to make the opening wider.
Step 12Preheat the oven 180 degrees and bake in the middle of upper and lower tubes for 20 minutes.