1. Put all the ingredients in the main ingredients (except butter and salt) into the bowl of the chef's machine.
2. It takes about 10 minutes to pull out such a film. Add salt and softened butter at this time, continue to knead.
3. Until the hand mask is rubbed out.
4. Pour in the chopped nuts (walnuts, pistachios, almonds) and dried cranberries, and knead a few times in the first gear of the cook machine (mix the nuts in the dough, not for long).
5. Cover the kneaded dough with plastic wrap at about 26 degrees (the temperature of the first round should not exceed 28 degrees).
6. About 40-50 minutes, stick a hole in the middle of the dough with your fingers and stick the flour. It will be cured without shrinking or collapsing.
7. After the dough is taken out, it is vented and rounded and placed on the baking tray for two rounds (the temperature of the second round should not exceed 38 degrees).
8. Send to 2 times the size. Sift a layer of high-gluten flour on the dough, and then cut out patterns with a blade. Preheat the oven at 220 degrees for 10 minutes and then put it in the middle layer and bake for 20 minutes.
Tips:1. The water absorption is different for different flour brands, and the water volume is adjusted according to the state of the dough.
2. Fresh yeast is used in the recipe, which is 1.5 grams when converted into dry yeast.
3. The oven has different tempers, so the baking time and temperature are for reference only.
