Ingredients ?

High gluten flour 230g

Low gluten flour 50g

Water 134g

Egg wash 30g

Salt 3g

Sugar 30g

Yeast 4g

Butter 20g

Matcha tea powder (uchi) 2g

Golden Cheese Powder 5g (or Favona 3g)

Cranberries 60g

Cranberries 60g

Cranberries 60g

Cranberries 60g

Cranberries 60g

How to make Cranberry Tricolor Toast ?

Put the raw materials except butter into the bread bucket, use the raw dough stall, knead the dough until smooth and soft, add the butter and knead until the butter is absorbed and the dough is smooth.

Take out the dough, divide it into four equal portions and let it rise a little. Add the matcha powder and golden cheese powder (or cocoa powder) to two of the doughs in the same order and knead them fully into the dough (if the dough is too dry, you can add a few drops of water to help knead the dough well). By this time, the dough is almost "touchable". Oh, and don't forget the original color of the dough! Don't forget to knead the original color dough as well~

Ferment until double in size, and when done, ventilate and knead.

After 15 minutes of resting, roll out the matcha dough into a square, then roll up the square, twist to seal, and roll or flatten it to make it easier to put into the mold later. Then roll out the cranberry dough and spread 30g of cranberries on it, roll it up and twist it tightly to seal it.

The length of the dough should be 8-9 minutes of the length of the toast mold.

Arrange into the mold (leaning towards the center) and let rise until the toast box is 8-9 minutes full.

Place in the lower middle layer and bake at 180° for 45 minutes, unmold and cool~

Cocoa, golden cheese powder's~