蔓越莓奶油小面包 cranberry butter roll

香喷喷的小面包 
烤的时候烤炉散发出来的香味
实在忍不住了

80g 清水 water
120g 鲜奶 fresh milk
4g 干酵母 dry yeast
300g 面包粉 bread flour
1 tablespoon 汤匙 砂糖 sugar
1/4 teaspoon 茶匙盐 salt
1 tablespoon 汤匙奶油 butter 
适量蔓越莓和葡萄干 
some cranberry and raisin


水 鲜奶 干酵母 混合拌匀
 面包粉 盐  砂糖倒入攪盘里
加入水鲜奶酵母混合液

搅拌成柔软的面团

最后加入奶油将面团搅拌至光滑

用大盘盖着发酵1-2小时或双倍大

将面团分成小部分
加入蔓越莓和葡萄干揉圆

发酵40-60分钟或双倍大
涂上一层薄薄的蛋液
用刀片在面包上割一横
放入一小块奶油

预热烤箱180度烘烤大约20分钟

water fresh milk dry yeast mix well

add in bread flour sugar salt

into the mixing bowl 

slowly add in the milk mixture
and beat to form soft dough

lastly add in butter and beat to form a smooth dough

remove the dough and cover with big bowl 

and let rise for 1-2 hours or double the size

divide the dough into some small portions
wrap in the cranberry and raisin

round the dough into round shape

place in the greased baking pan

let rise for 40-60 minutes 
or double the size 

brush with egg wash
cut one line on top of bun
insert 1 small slice of butter 

pre heat oven at 180 bake 
for about 15 - 20 minutes