1. Making old noodles: 125 grams of high flour, 95 grams of water, 1 gram of dry yeast, mix and form a dough, put it in the refrigerator and ferment for more than 16 hours
2. Making the dough: Put all the dough materials except butter in the bread bucket
3. Tear the old noodles into small pieces and join them together
4. Start kneading the dough, add small butter cubes after forming a dough, continue kneading the dough until the film comes out
5. The reconciled dough continues to be fermented in the bread bucket until it is twice as large
6. Take out the fermented dough and squeeze it out, divide it into 10 equal parts and relax for 30 minutes
7. Prepare the filling: After the cream cheese is softened, add dried cranberries and honey beans. It is best to soak the dried cranberries in rum in advance
8. Stir evenly into cheese filling
9. Take a loose dough and flatten it into cheese filling and a few fresh blueberries
10. Arrange on a baking sheet after closing
11. Put it in the oven for a second fermentation at low temperature for about 50 minutes, sprinkle with a little dry powder
12. Cut a cross with a knife
13. Put it in the preheated oven, the upper tube is 220 degrees, and the lower tube is 180 degrees. Bake for 20 minutes
14. Finished picture
Tips:Generally, the soft European buns are relatively large, so I made it into a smaller one for the convenience of eating on the road
