Sweet and sour dried cranberries, with light lactic cheese, sweet but not greasy, low-calorie and low-fat is so good!
S. no | Ingredient | Quantity (g) |
1. | Warm Milk | 170 |
2. | Yeast | 3 |
3. | Flour | 150 |
4. | Whole wheat flour | 100 |
5. | Egg | 1 egg |
6. | Oil | 15 |
7. | Salt | 2 |
8. | Dried cranberries | 50 |
9. | Cream Cheese | 150 |
170g of warm milk, add 3g of yeast, stir and let stand for 5-10min.
150g of flour, add 100g of wholemeal flour, 2g of salt, dried cranberries and mix well.
3. Beat an egg in the yeast milk, add 15g of oil, stir well into the flour, scrape with a knife, and knead the flour into a ball.
4. Put the dough in a bowl, cover with a lid or plastic wrap, and let it rest for 15 minutes.
5. Fold the dough, cover again, and let stand for 15 minutes (fold again and let stand, covered, until doubled in size).
6. 150 cream cheese (can be softened in hot water), put in a piping bag.
7. take out the dough and divide into two parts, flatten it into an oval shape, squeeze in the cream cheese filling, roll it up (pinch it tightly at the end and face down), put it into a baking tray, and let it ferment for 1.5 times its size (about 35 minutes at 38 degrees Celsius or 1.5 hours at room temperature).
8. Preheat oven to 190°C for 10 min.
9. Sprinkle a little flour on top of the bread and scrape the surface.
10. Bake in the oven at 190 °C for 20 minutes.