1. Put the softened cheese at room temperature in a small basin, add powdered sugar and softened butter and stir until smooth
2. Then add milk powder and mix well
3. Finally add chopped wine-stained cranberries (reserve some for surface decoration)
4. Stir well and it is the cranberry cheese sauce (put it in the refrigerator first)
5. Pour the main dough materials except the butter into the mixing bucket, and beat the dough to form ribs (about 35 minutes)
6. Add butter softened at room temperature
7. Continue to beat until the dough can pull out a smooth film (about 10 minutes)
8. Ferment in a warm and humid place to double the size
9. Take out the sponge dough and knead it to exhaust air, divide the dough into 8 parts, respectively round and relax for 5 minutes
10. Take a dough and knead it into a strip and flatten it
11. Roll into long strips and spread a layer of cranberry cheese sauce
12. After rolling up from the short side, cut in the middle (forgot to take a photo)
13. Then put it in the baking tray (the 9.5-inch baking tray I use) and finish it in order
14. Then put it in a warm and humid place for a second fermentation to about 2 times the size, brush a layer of egg liquid on the surface, and then sprinkle an appropriate amount of crispy grains and crushed cranberries in sequence
15. Put the baking tray into the middle layer of the preheated oven, 180 degrees for about 20 minutes
16. Demould immediately after being out of the oven, and keep it sealed after cooling
Tips:1. The temperature and time required for baking need to be adjusted according to the actual situation of the oven.
2. The crumbs are leftovers from my previous baking. If not, put the required ingredients (15g powdered sugar, 25g low-gluten flour, 12g milk powder, 20g butter) together, mix and knead it. If you can't use it up at one time, you can pack it into the refrigerator and keep it in the refrigerator.
3. Cheese is ordinary cream cheese. Don't use cheddar or mozzarella as substitutes.
