Cranberry Dried Toast with Layers

Flavor: Milky; Process: Baking; Time: Several hours; Difficulty: Advanced.

Detailed Steps for Cooking Cranberry Dried Toast with Layers

Measure high-gluten flour, eggs, milk, sugar, salt, yeast, and water, and put them into the bread bucket in order.

Put the bread bucket into the bread machine, start a kneading program, and knead it into a smooth and wet dough, as shown in the picture.

Cover the clean wet towel on the bread bucket, cover the bread machine cover, and let it stand for 2 hours.

The dough after standing for two hours is shown in the picture.

Add 30g of butter.

Start another kneading program to knead it into a smoother dough, as shown in the picture.

Divide the dough into five equal parts (I calculated that each small dough weighs 109g).

Shape the five small doughs and let them relax for 15 minutes.

During the relaxation process, it is recommended to cover with a wet towel to prevent the surface from drying out.

Take a small dough, press it from the middle to the top and bottom, roll it into an oval shape, brush the surface with melted butter, and sprinkle with chopped dried cranberries and coconut shreds.

Use the method in step 12 to make five doughs, and then stack them together to form a stacked dough sheet, as shown in the picture.

Divide the dough sheet into eight parts.

Put four parts into the bread bucket first.

Then stack the remaining four parts on top.

Select the yogurt program of the bread surface, set the fermentation time to 45 minutes (I set it to one hour), and then start the program.

The dough should be filled to 80% as shown in the picture.

Brush the surface with whole egg liquid, sprinkle with appropriate amount of dried cranberries, coconut shreds, and sesame seeds.

Select the baking program, set it to light brown, and bake for 45 minutes.

After baking, remove from the mold and let it cool before serving.

Look, the bread has a fine texture, layers, and a pulling effect. Not bad!