1. Put high-gluten flour, cocoa powder, dry yeast, confectioner’s sugar, salt, milk powder, eggs, and milk into the bread machine, put the salt and sugar in the two corners, and separate the yeast, use chopsticks to mix all the ingredients until there is no dry powder, start one Mixing procedure
2. After a kneading process is over, add softened butter
3. Start a kneading program again. After the end, the dough can be pulled out of the film, but it is easier to break. This is the expansion stage.
4. Perform the kneading procedure again, and manually pause when there are about 5 minutes before the end
5. At this point, the dough can already pull out a large piece of non-breakable film, and the complete stage is reached. Add chopped chocolate and cranberry, and continue the dough mixing process until the end. If the chopped chocolate and cranberry are still not evenly kneaded at the end, you can take it out Knead by hand
6. Select menu 9 yogurt program to ferment, about 30 minutes, the dough will be doubled
7. Take out the exhaust, divide into three equal parts, cover with plastic wrap and relax for 15 minutes after spheronization
8. Take a portion and gently roll it out into an oval shape, turn it over and gently roll it up from top to bottom, and let it rest for 10 minutes
9. With the mouth facing upwards, roll it out into a long strip, and roll it out a little thinner at the bottom (you can stand firmer in the bread machine after you roll it up)
10. Roll up about 2.5 circles from top to bottom
11. Put the rolled dough in the middle of the bread machine, because its fermentation time will be slightly longer than the other two for a few minutes and the shaping time, so put it in the middle, it will appear higher in the middle
12. After shaping the other two doughs, place them on the left and right sides of the first dough
13. My yogurt program has not been turned off after the dough is released. When the dough is loose, it is also placed in the dough machine. The higher the temperature, the shorter the relaxation time. Continue the second round of dough
14. When the dough is twice as large, brush the surface with egg liquid
15. Take out the inner barrel of the bread machine, wrap it in tin foil, bake it for about 15 minutes, quickly remove the tin foil, and be careful to burn your hands.
16. After the program is over, turn off the power, put on gloves, turn the inner barrel counterclockwise, and take out the inner barrel.
17. Put the baked dough on the shelf and let it cool to hand temperature. Seal it with a fresh-keeping bag. The finished toast will have a thin and shiny skin.
