1. Pitaya uses a pressing method to press out the juice, so that the small black spots inside will be reduced a lot
2. Pour all the ingredients except the filling and butter into the bucket of the chef's machine, and put the yeast in avoiding salt and sugar
3. After kneading out the thick film, add butter and continue to knead the dough until the glove film is formed.
4. Finish smoothly, cover with plastic wrap, and ferment. If the temperature is relatively low, you can use the oven to ferment, if the oven does not have a fermentation function, put a bowl of hot water in it
5. Make stuffing. The cheese is softened first, put in powdered sugar, and press it finely with a spatula
6. Then add the dried cranberries and mix well and set aside
7. Prove the dough to double its size, poke a small hole, it’s ok without shrinking
8. Flap exhaust
9. Divide the dough into six equal parts
10. The surface is smooth and rounded
11. Cover with plastic wrap and let stand for 15 minutes
12. Roll out the dough and pat the edges thinly
13. Put in about 25 grams to 30 grams of cheese sauce
14. Like a sugar-wrapped triangle, knead it into a triangle shape, and press as much as possible on the closing part.
15. Put it in a baking tray, cover with plastic wrap, and ferment to double the size
16. Sift a layer of high-gluten flour on the surface, and then use a blade to cut into your favorite pattern
17. Put it in the preheated oven and bake at 180 degrees for 16 minutes. When baking for about eight minutes, put a layer of tin foil on the surface to prevent over-coloring
Tips:If you don’t want to make pink oppa, just change the dragon fruit to clear water. Because it is dragon fruit, the color will become lighter and lighter, and it is filled with cheese, so freezing is not recommended. It is recommended to eat it within two days
