1. After the oil method, the dough materials are mixed and kneaded into an expansion stage, and basic fermentation at room temperature.
2. The butter is softened at room temperature and mixed with powdered sugar.
3. Add egg liquid in batches, mix well, sift in low-gluten flour, stir evenly and put it in the refrigerator for later use.
4. The dough is twice as large as it is fermented. After pressing and venting, divide into 6 equal parts, round and relax for 10 minutes.
5. Take three portions of dough, roll each portion into a rectangle, and roll it up from top to bottom.
6. Rub into long strips.
7. Place three long strips upright.
8. Braided.
9. Braided braided bread.
10. Put it into the test tray and ferment it in a warm and humid place for the second time.
11. Fermentation is twice as big, the surface is brushed with egg liquid, and the frozen pastry paste is squeezed onto the surface of the bread in a zigzag shape. Sprinkle sliced almonds and dried cranberries, and put them in a preheated oven at 175°C for 25 minutes.
12. Finished product
13. Finished product
14. Finished product
Buy on JD
Buy on Amazon