Ingredients

High-gluten flour 250G

Yeast 2.5G

Eggs 45G

Milk 120G

Sugar 25G

Salt 2G

Jam

Cranberries

Sesame seeds

Milk flavor

Baking process

Hours time-consuming

Normal difficulty

15 hours refrigerated version of the no-knead until the rise of the membrane of the jam hand-ripped bread steps

1

Pour the milk into a small container, a little heat to warm (do not boil, because you want to add the yeast, the temperature will kill the yeast, lose activity, roughly) yeast, inactive, about until the hand temperature can melt the yeast on it)

2

Pour the yeast into the warm milk, melt to activate the activity of the yeast (also can avoid in the kneading process of the yeast is not uniformly mixed)

3

Then will be beaten egg mixture poured into the milk and mixed well

4

Pour the mixed Liquid into the bread machine barrel, add flour, sugar and salt to one side, start the dough program 15 minutes to knead until the dough is slightly smooth state (do not need to knead up to pull the mittens membrane and so on, kneaded into a dry powder-free slightly smooth dough can be, this time it will be a little sticky hands)

5

Take a large plate into the dough, wrapped in plastic wrap and put into the refrigerator to chill overnight, about 13-15 hours! (This is the 15 hours of fermentation)

6

The next day, take out the fermented dough, roughly 1.5 times the size of the pre-fermented dough (check the gluten level, the dough will become more resilient, and will be elastic if you pull it apart by hand)

7

Please take out the dough and deflate it, don't push it too much, and then divide it into 9 equal portions, and then roll out the dough. (Depending on the size of the baking tray, you may need to divide the dough into 9 equal portions.) Wrap the dough in plastic wrap and let it rest in a warm place for 15-20 minutes

8

Roll out the dough with a rolling pin. Spoon in a good amount of jam, not too much, so as not to ooze out during baking, and then top with the dried fruits

9

Wrap the dough around the dough and roll out the dough, and then do the rest of the 8 portions. Arrange the remaining 8 portions in a baking dish (with the closed side down and the smooth side up)

10

Place a pan of warm water on the lower shelf of the oven, place the dough on the middle shelf, and set it on fermentation mode for 45 minutes (or cover and place in a warm place for fermentation)

11

After the dough has finished fermenting, brush the surface of the baking dish with a thin layer of egg wash, and sprinkle it with white sesame seeds (or black, whatever).

This is a very good way to avoid the dough from oozing.

12

The oven is preheated at 160 degrees Celsius, and the dough is baked on the middle and upper heat for 20 minutes (APPLE oven temperature is relatively high, so you have to adjust according to the temperament of your own oven)

Tips

Here I am sorry to say that I don't have any plastic surgery, but the result is quite good

Compared with the kneaded bread, there are still some differences in the organization of the bread and toast. The organization will still be some difference, but for APPLE

a not too concerned about the organization of the silver, out of the bravado to take out three

Anyway, I'm not a casual person, just not so perfectionist (sometimes still quite a perfectionist drop, alas, this is not in the self-smacking it)

Should say that it is to the bread, ha ha ha ha

but believe that In time, after tossing and working hard, it will be amazing