Infused with whole-grain dough from hazelnuts and cranberries, wrapped in full cheese filling, the nutrition and taste are great. The rum dried cranberry is my favorite ~~ After the baking, the aroma is intoxicating. The Hauswirt/Hain HM770 chef is used. I have been familiar with this machine recently. It will be very big. For me who loves to make bread, the first thing I try is definitely a variety of bread dough. This time the dough was added to the Polish species and it was easier to get out of the film. This chef machine is a cast aluminum body, relatively stable, 1200W high-power mixing dough is very powerful, making a good helper for bread. Hauswirt/Haic HM770 chef machine: http:t.cn/RXQApH7
The picture shows the chef machine used this time, Hai HM770
Mix all the materials of the Polish starter and ferment at room temperature.
Send to the status of a lot of bubbles.
After the cream cheese is softened, add the powdered sugar and mix well.
Load the piping bag and store it in a cool place.
All ingredients other than butter in the dough material are weighed, including Polish seeds, placed in a chef's mixing bowl. Note that salt and sugar should not be in direct contact with the yeast.
First use the 1st speed and low speed to knead the dough into a ball
Turn 2 files until the dough is smooth
Add softened butter.
In the first gear, gradually spread the butter into the dough.
Turn the 2nd gear to the expansion stage to pull out the relatively uniform translucent film.
Add hazelnut kernels and wine cranberry.
Stir slowly in 1st gear.
Remove the dough and roll it round.
Put in a container, cover with plastic wrap and place it in a 25-28 degree environment for basic fermentation.
Fermentation to 2 times larger.
The finger licks the powder and the hole does not rebound and does not collapse.
Take the fermented dough out and tap the vent.
Weighing is divided into 6 small doughs.
The plastic wrap around the back cover will be proofed at room temperature for about 20 minutes.
The well-baked dough is flattened to make bubbles.
After turning over, squeezing the cheese stuffing.
Close your mouth.
Finish it up and close your mouth.
Put on the baking tray.
It is fermented to twice the large temperature in an environment with a temperature of about 7 degrees and a humidity of 75%. The surface is sprinkled with a little whole wheat flour.
Place in the middle of a fully preheated oven and bake the upper and lower tubes at 180 degrees for 18-20 minutes.
Transfer to the cooling rack to cool.
1, please be flexible in liquid, please adjust the liquid when mixing materials 2, cranberry dry recommended to use rum full soaking, full flavor. Hazelnut kernel is cooked.