Monascus Cranberry bread-You Are Foodie

By Sally
72

Monascus Cranberry bread

Vaguely remember, once made a raisin version. At that time, according to teacher Meng's formula, we took the Monascus powder, and the bread was very red. Later, I thought that the Monascus in the formula might not be Monascus powder, but the Monascus sauce in the previous ingredient description.Now when making the cranberry version, keep this in mind. Only 1/8 teaspoon of Monascus powder is used, and the dough is much lighter. Compared with Mr. Meng's picture, maybe it can be a little shallower?There is no chrysanthemum pie plate. Pad up the bottom plate of the 6-inch movable bottom cake mold for use. The caliber is about the same. It may achieve a similar effect, but there is no lace. Moreover, the dough may be embedded in the gap between the bottom plate and the wall after expansion. Xu is anxious, Xu is worried that the dough is embedded in the gap. I watched the outer part of the dough gradually approach the wall. After several tangles, I let it into the oven. The dough did not fill the wall under the action of heat as expected, but stopped growing when it was about to touch the edge. The cake mold, which tried hard to raise the bottom plate, did not actually shape the dough. It was superfluous. Maybe you should let the dough grow for a few more minutes to achieve the desired effect?

Main Ingredients

Auxiliary Ingredients

Powdered sugar 1 tablespoon
protein 10 g

When the dough is rolled into a circle, stick the tail tightly to prevent it from expanding and opening during baking.The fermentation time shall be determined according to the actual temperature.The baking time and firepower shall be adjusted according to the actual situation of the oven.

Step 1 . Dough material

Step 2 . Pour the dough except the dried butter into the bread bucket

Step 3 . Stir with dough mixing procedure for 13 minutes

Step 4 . Add butter and continue stirring for 30 minutes

Step 5 . Into dough that can pull out the film

Step 6 . Add dried cranberries

Step 7 . Knead well

Step 8 . Basic fermentation to 2 times larger

Step 9 . Exhaust, round, relax for 10 minutes

Step 10 . "Oval with a length of about 30 cm"

Step 11 . Roll long strip

Step 12 . Dish it into a circle and put it into a mold for final fermentation

Step 13 . Dough grows

Step 14 . Surface brush protein

Step 15 . Put it in the oven, in the middle layer, heat it up and down 180 degrees, and bake it for about 25 minutes

Step 16 . Color the surface and get out of the oven

Step 17 . Demoulding and cooling

Step 18 . Sift an appropriate amount of powdered sugar for consumption

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