Homemade Cranberry Mini Bread Pieces Recipe
Added yogurt to the dough, resulting in a soft texture that is simply delightful. Small pieces are perfect for kids; they can enjoy one or two during breaks or share them on field trips. Give it a try if you like!
Ingredients Main Ingredients
High-gluten flour 200g, low-gluten flour milled sugar 30g, salt 3g, yeast 3g, egg liquid 35g, yogurt 40g,milk 85g,butter 25g,condensed milk a little bit Steps,
1. Put all the ingredients except butter into the bread maker, and start the mixing program.
2. After one cycle, add softened butter, and run the mixing program again until the dough has a skin.
3. Round up the dough, place it in a warm area to rise until about 2-2.5 times its size; the time may vary depending on temperature, check regularly. Once risen, poke a hole with your finger that does not fill back in if it’s ready for shaping.4. Release any air by pressing down gently, wrap the dough and place it in the freezer at -16 degrees Celsius to relax for 15-20 minutes. The exact time depends on how hard the dough gets when chilled but still pliable enough to roll out. 5. Roll out the relaxed dough into a large sheet and brush with a layer of condensed milk.6. Add an appropriate amount of
cranberries
. Fold both sides toward the center by one-third.
7. Roll the dough longer.8. Fold the top and bottom towards the middle by one-third again. 9. This is the folded dough.
10. Roll it into a rectangular sheet about 30*35 cm, lift all four corners to relax the
elasticity
. (This will make the dough smaller)
11. Cut into appropriate size squares.
12. Arrange them evenly on a non-stick baking tray in a warm and humid environment (around 38 degrees Celsius with about 75% humidity) to rise until doubled in size.13. Brush the surface with a thin layer of beaten egg. 14. Place it in a preheated oven at middle rack, bake at 180 degrees Celsius for about 10 minutes or until golden brown. Note: Liquids should be adjusted as needed; reserve 10-15g of milk to adjust later if necessary! The freezing and relaxing step is for easier rolling out without affecting the final operation. Roll it not too thick nor too thin, approximately 1cm in thickness, otherwise it might rise unevenly or have a poor texture.
Cut it into appropriate-sized cubes as shown in the diagram.
Evenly arrange them on a non-stick baking tray.
Place it in a warm and humid environment (approximately 38 degrees Celsius with about 75% humidity) until it doubles in size. Brush a thin layer of whole egg wash over the surface.Preheat the oven and bake at the middle rack, 180 degrees Celsius for about 10 minutes. Until the surface turns golden brown.
Tip: Adjust the liquid flexibly when mixing ingredients; reserve 10-15 grams of milk for adjustment! Freezing to relax is for easier rolling out and does not affect later operations. Roll it out to about 1 cm thickness, neither too thick nor too thin.
