How to make cranberry condensed milk toast

When you have to continue working despite dragging your tired body, do you yearn for the food street on the roadside? In fact, it is unhygienic to eat on the roadside. You might as well learn to cook it yourself. Now, let me show you how to make cranberry condensed milk toast.

1.12 Dried cranberries + rum, soak for more than 3 hours.

2.21 Soak the dried cranberries and drain them. Pat dry with kitchen paper and set aside.

3. Put the middle ingredient A [351g high-gluten flour, 211g milk, 6g instant yeast powder] together and knead evenly (mix the yeast and water first and then add in the high-gluten flour). You don’t need to knead for a long time, just knead until smooth. Cover with plastic wrap and place in a warm place to ferment.

4. Let the dough ferment until it is 4 times larger.

5.1 When the dough has doubled in size, poke a hole in the middle of the dough with your index finger. If the hole does not shrink after you pull it out, it means that the fermentation is basically complete.

6.2 Mix the medium dough with the main dough of Material B [150g high-gluten flour, 40g fine sugar, 6g salt, 101g condensed milk, 50g egg, 19g milk]. After beating to form gluten, add Material C unsalted butter and beat until it is fully beaten (a film that can be pulled apart with smooth edges). Put the dough into a container and cover with plastic wrap for basic fermentation for about 60 minutes.

7. After basic fermentation, divide the dough into 5 portions (1 jin without a lid can hold 520-540 grams of dough, and the Water Cube without a lid can hold 260-270 grams of dough). Roll the dough into a ball, cover with plastic wrap and let it rise for about 15 minutes.

8. After the middle fermentation, use a rolling pin to roll it into an oval shape and remove the air.

9. Turn the dough over, fold up the left 1/3 of the dough, and then fold up the right 1/3. Then, use a rolling pin to make it longer.

10. Roll the dough with the closed end facing down. Put them into the toast mold brushed with unsalted butter for final fermentation.

11. The final fermentation temperature is 38℃, about 60 minutes. (The fermentation box needs to be rounded and preheated when the middle fermentation begins)

12. Finally, let it ferment (until it is 80% full), brush the surface evenly with egg liquid, put it in the preheated oven, and bake at 180℃ for about 30-35 minutes. During the baking process, if the surface is too dark in color, cover it with a layer of tin foil after baking for 20 minutes. After the bread is out of the oven, place it on a cooling rack to cool before slicing.

Maybe you have never eaten cranberry condensed milk toast before, and you don’t know how to make it. Now, follow your heart and learn to make this dish. You should know that the sense of accomplishment and joy after finishing it is really delightful.