1. Put all the ingredients except butter into the noodle bucket of the cook machine and set the time for 15 minutes first.
2. Add butter when the kneading time stops, and continue kneading for 15 minutes.
3. Pour the cranberries 5 minutes before the end of the program, check the dough at the end of the program, and knead to the expansion stage.
4. Take out the dough, round it, and put it in the basin.
5. Cover with plastic wrap and seal it, put it in the refrigerator overnight, and carry out a fermentation.
6. Take out the next day to warm up, and prepare the bear toast mold.
7. Ferment to 1.5-2- times the size, insert the dough with your hands, and the holes do not shrink or collapse.
8. Take out the dough, flatten it, cover it with plastic wrap, let it rest for 10 minutes.
9. Round the dough again and knead it smoothly, and then inside the mold.
10. Set the oven to the fermentation program, and prepare a bowl of hot water to create a relatively humid environment, and put the mold into the second fermentation.
11. Take it out when the mold is nine minutes full and adjust the oven to 180 degrees to preheat for 10 minutes.
12. After the preheating is completed, put it into the mold and leave it in the middle of the oven for about 30 minutes. After the oven is released, it is transferred to the drying net and placed at hand temperature, and then sealed and stored.
Tips:1. The time setting in the article is not absolute, you need to adjust it according to your own situation.
2. The water content of the machine kneading is relatively large. If you knead by hand, do not add all the liquid at once.
