好喜欢十二月，充满圣诞气氛的月份，
一个让人感觉温馨又愉快的节日。
配方取自 Esther@Copycake Kitchen & Sharon@爱厨房的幸福之味
圣诞树蔓越莓软面包 (一次发酵法）
高筋面粉 250g
奶粉 15g
砂糖 40g
盐 3g
即溶酵母 3g
鸡蛋 55g
全脂牛奶 100g-130g 鸡蛋 55g
无盐牛油 25g
蔓越莓 适量
~由于不同品牌的面粉，其吸水量有所不同，所以请预留30g的牛奶，慢慢加入。
~牛油可换成各种液体油（25g），直接加入材料里一起揉。 做法 :
1. 将全部材料（牛油除外）搅拌成团。
2. 加入牛油，搅拌至光滑有薄膜。 3. 加入蔓越莓揉匀，直接分割成12份，休面10分钟。
4. 滚圆，直接排放成圣诞树形状进行发酵至2倍大。
5. 放入预热160°C的烤箱， 烤40分钟。
Christmas Tree Cranberry Soft Bread (Just Once Fermentation)
Ingredients :
250g High Protein flour/Bread Flour
Ingredients :
250g High Protein flour/Bread Flour
15g Milk powder
40g sugar
3g salt
3g Instant yeast
55g Egg or 1 large egg
100-130g Full cream Milk/Fresh Milk
25g Unsalted Butter
Some cranberries
40g sugar
3g salt
3g Instant yeast
55g Egg or 1 large egg
100-130g Full cream Milk/Fresh Milk
25g Unsalted Butter
Some cranberries
Method :
1. Mix all the ingredient (except butter) until smooth dough.
2. Add butter continue to knead until smooth and elastic dough.
3. Add in some cranberries. Divide dough into 12 equal balls, then allow to rest for another 10 minutes.
4. Roll all into round shape and arrange them on baking pan.
5. Proof till the dough in double size.
7. Bake in a preheated oven at 160°C for 40minutes.
This post is linked at Cook and Celebrate: Christmas 2015
hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe
and Zoe from Bake for Happy Kids.
&
Linking this post to Bake Along # 89 - Christmas Yeasted Bread
