It’s project clear-the-fridge! Have some leftover tangzhong , a bag of walnuts and some cranberry so made it into this Cranberry Walnut bread. ☺️ always feel good to clear things up from fridge!😅
We love the combination of cranberry and walnut in the bread. Now I need to go get more cranberry! ;P
Ingredients:
Tangzhong 182g
Bread flour 267g
All purpose flour 65g
Egg 40g
Sugar 50g
Instant yeast 6g
Unsweeteneed Almond milk 62g
Unsalted butter @miyokocreamery 40g
Salt 3g
Walnut 70g crushed + 47g (12 pieces) halved walnut for deco (toast in oven 110deg cel for 10Mins)
Cranberry 48g (wash and soak for 15 mins, drain and squeeze dry)
Steps:
1. Mix flours, sugar and yeast in mixing bowl.
2. Add tangzhong , egg and almond milk into mixing bowl. With hook attachment, knead until dough ball is formed. (About 5 minutes)
3. Add butter and salt, continue kneading till windowpane (about 15-20 minutes)
4. Add in crushed walnut and drained cranberry. Knead for 1-2 minutes will we’ll combine. Shape the dough into a ball and let proof till doubled (about 40 mins at 30deg)
5. Total dough 790g , divide to 12 parts. Round up the dough into balls. Let rest for 10 minutes.
6. Dust some flour , flatten the ball from the first dough ball and cut 5 slits to make 5 petals flower by leaving the center intact. Press halved walnut in the middle. Set aside on baking tray leaving at least an inch gap around it. Take the next dough and do it in sequence and repeat for the rest. Let proof for 30minutes.
7. Egg wash and bake in Preheated oven, 180deg cel for 20 mins.
