1. Put all the dough materials except butter and dried cranberries into the bread bucket, and start the dough mixing program
2. After kneading into a smooth dough, add softened butter, and start the dough mixing program for another 20 minutes
3. Knead the dough until it can pull out a large piece of film, which is the expansion stage.
4. Take the dough out and put it in a container, cover it with plastic wrap and ferment at room temperature to 2 times its size
5. Insert the fingers into the fermented dough, and the fermentation will be successful if the hole does not shrink.
6. Knead the fermented dough gently to exhaust, cover with plastic wrap and relax for 15 minutes, roll out and add dried cranberries (the dried cranberries can be put in the dough, forget it)
7. Fold the dough in half toward the middle, and then fold it into a square shape.
8. Put the dough into a 28x28 baking pan, roll it into a square shape (or roll it out and then put it in the baking pan), and perform a second fermentation to 2 times its size
9. Dough fermentation time to make custard sauce: 2 egg yolks plus 40 grams of sugar, beat until the egg yolks are whitish, sift in 10 grams of low flour and 10 grams of corn starch and stir until there is no dry powder.
10. 200g milk into the milk pot and boil
11. Take one-third of the hot milk and pour it into the egg yolk paste and stir quickly evenly
12. Then pour all the remaining milk into the egg yolk paste, add a few drops of vanilla extract and stir well, then pour it back into the milk pan
13. Turn on a small fire and keep stirring until the custard begins to bubble and become very thick. Remove from the fire.
14. Let the cooked custard cool
15. Beat whipped cream to 6,70%
16. Mix with the cold custard and mix well
17. Put it into a piping bag and use a flat flower mouth
18. Brush the surface of the fermented dough with egg liquid, and squeeze the custard sauce on the flat decorating mouth (pictured)
19. Put the dried cranberries into the space of the custard sauce, sprinkle with crispy diced (the crispy diced is in the refrigerator)
20. Put it into the middle layer of the preheated oven and bake for 35 minutes at 165 degrees.
21. Appreciate the finished product!
22. Finished picture
Tips:Different brands of flour have different water absorption properties. It is recommended to reserve 10-15 grams of liquid (milk or water) when making the dough, which can be added or reduced according to the actual dry and wet conditions of the dough
Dried cranberries in the bread, just add and mix well in the final kneading procedure. Dried fruit can also be added as you like
The oven temperature is for reference only, please set the actual temperature according to your own oven temperament
