1. Weigh all materials ready
2. Put all solid materials except butter in the basin, and separate the yeast, sugar, salt, and milk powder.
3. Dig a small hole in the middle of the flour, pour in the egg liquid and light cream.
4. After weighing the milk, add it to the basin little by little, stir the flour until it is basically a dough, don’t add it all at once
5. Knead the dough to the expansion stage
6. Add butter and continue kneading
7. After kneading to the complete stage, it is enough to be able to pull out the film
8. Finish the dough smoothly, put it back in the basin, cover it with plastic wrap, and leave it at room temperature for the first fermentation
9. Make coconut filling while waiting for the dough to rise
10. Soften the butter at room temperature in advance, add powdered sugar
11. Stir well
12. Add the egg liquid to the butter 3 times
13. Stir well each time before adding the next time.
14. After adding the egg liquid, add the milk in the same 3 times, stir well each time, and then add the next time.
15. Add coconut and cranberries
16. Stir well, cover with plastic wrap and put it in the refrigerator for later use
17. When the dough grows to 2-2.5 times the size, stick a hole on the surface of the flour with your fingers to prevent it from rebounding, and complete the first fermentation
18. Sprinkle thin powder on the operating table and dough to prevent sticking, and take out the dough. Press the dough lightly to exhaust.
19. Divide the dough into 10 portions, each about 79g, round gently, cover with plastic wrap and relax for 20 minutes
20. Press and exhaust the loose dough lightly
21. Roll out a rectangular piece of dough, turn it over, with the smooth side underneath, and rub the bottom edge thinly.
22. Spread a layer of coconut filling evenly on the dough
23. Roll it up from top to bottom and pinch the mouth tightly.
24. Tighten the rolled dough and squeeze it down
25. Use a scraper to cut into three parts without cutting off at the starting position
26. Weave it into a braid pattern and squeeze it tightly.
27. After making up everything, put it on a baking tray, put a bowl of hot water in the oven, put the baking tray in the oven for the second fermentation, and make it twice as large. Remove the baking tray. Preheat the oven to 170 degrees, the upper and lower pipes.
28. Put it in the preheated oven, middle layer, and bake for about 20 minutes. If the color is too dark, you can add tin foil halfway.
Tips:Because the amount of water absorbed by the dough is different, the milk should be added little by little, not all at once.
