How to Make Cranberry Yogurt Mini Bread Blocks
How to make CranberriesYogurt Small Bread Blocks? Actually, the process of making cranberry yogurt bread blocks is not complex. Just follow the recipe below.Recipe Prepare the ingredients and tools needed for making cranberry yogurt bread blocks, then proceed step by step. You will definitely learn how to make this delicious dish!
Cranberry Yogurt Bread Blocks Ingredients Introduction
High-gluten Flour(200g) Low-gluten flour(30g) Thick yogurt (40g)Egg Liquid (35g) Salt (3g) Yeast (2.5g) [Filling] (optional) Dried cranberries (as needed)Milk caramel Or honey or syrup (at will) [Surface decoration] (optional) Thin egg wash (as needed)Almond slices (as needed) Slice (as desired)
Steps for making cranberry yogurt bread blocks:
1. Finished photo.
2. Add all ingredients except the butter to the bread machine.Butter 3. Knead until a rough membrane stage, then add softened butter and continue kneading.
4. Knead until the extensibility stage, when you can pull out a sturdy film.
5. Round and place in a container covered with plastic wrap to proof in a warm place.
6. Proof until about 2.5 times its size; poke it with your finger - if there is no collapse or sinking, the proofing is complete.
7. Remove the dough, roll it out to relieve any air bubbles.
8. Place on a sheet of parchment paper, cover both sides with parchment paper and freeze in the freezer for about 15-20 minutes.
Freezing helps to set the dough shape for easier rolling and shaping; adjust based on your refrigerator temperature.9. Take out the relaxed dough, roll it out into a large circle, and place an appropriate amount of dried cranberries in the middle.
(Before placing the cranberries, you can brush a thin layer of milk caramel, honey or syrup on the dough sheet; do not use too much, I skipped this step here.)10. Fold one-third from the left side towards the center, as shown.）
11. Repeat for the other side.
12. Roll out again.
13. Fold one-third of the top part towards the center.
14. Fold one-third of the bottom part towards the center.
15. After folding, roll it out into a 30*35 cm rectangle about 1 cm thick and gently stretch the corners to relax the dough.
Dough gluten Cut the dough into strips and then cut them into blocks. 16. Cut into strips and then cut into blocks, arranging them evenly on a non-stick baking sheet. If the baking sheet is likely to stick, cover it with parchment paper.
17. Place in the oven; put a baking tray or a bowl of hot water at the bottom to create an environment of 38°C temperature and 75% humidity for proofing until doubled in size.(I did not take photos for this second proofing step, but you can refer to my other bread recipes if needed.)
After proofing is complete, preheat the oven to 195°C.Oven Place a baking tray or a bowl of hot water at the bottom, and let it ferment in an environment with a temperature of 38 degrees and humidity of 75% until it doubles in size. In each small piece of dough, brush a thin layer of egg wash.）
(If using almond slices, you can sprinkle one or two on top as well; I skipped this step at home.)18. Place the bread pieces in the preheated oven in the middle rack and bake for 10 minutes at 190°C.19. Take out of the oven and let it cool on a wire rack.20. Finished photo.）
21. Each small bread is fluffy
and melts in your mouth, incredibly delicious!
22. Finished photo.
23. You can use homemade thick yogurt for the recipe; if you like, you can find the method to make it on my profile under recipes!Of course, you can also use store-bought old-fashioned yogurt or Greek yogurt. Delicious to no end!
22. Final image.
23. The yogurt in the recipe is homemade thick and sour yogurt; if you like, you can find the method for making it on my profile under the recipes section! Of course, you can also use store-bought old-style yogurt or Greek yogurt.
