Cranberry Buns
1.
Put all the ingredients in the dough material except butter into the bread machine and knead it into a smooth dough. Knead the dough to a coarse film state, add butter and continue to knead to the expansion stage, you can pull out a stronger translucent film
2.
The kneaded dough is fermented with plastic wrap and placed in a warm place, fermented to 2.5 times, the fingers are dipped in the flour, and the holes will not collapse or shrink.
3.
Press the dough to exhaust
4.
Wrap the noodles and put them in the refrigerator to freeze and relax for 15-20 minutes. The relaxation time depends on how hard the dough is but can be rolled out.
5.
Take out the loose dough, roll out a large piece, and brush with a layer of honey
6.
Add the right amount of dried cranberries
7.
Fold the sides to the middle 1/3 respectively
8.
Roll it out
9.
Fold up and down to the middle 1/3 respectively, and fold it into the shape shown in the lower right picture.
10.
Roll it into a square piece of about 35*35, and lift the four corners to stretch the gluten.
11.
Cut into suitable size cubes
12.
The even size is placed on the baking tray and placed in a warm and humid environment (the reference temperature is about 38 and the humidity is about 75%) and finally fermented to 2 times the size.
13.
Brush the surface with thin egg liquid, sprinkle an appropriate amount of almond slices, put in the middle of a fully preheated oven, and bake for 10 minutes at 190 degrees between the upper and lower tubes
14.
Can enjoy myself
Tips:
1. Freeze relaxation is for the convenience of rolling and will not affect the later operation
2. When rolling, it should not be too thick or too thin. It should be close to one centimeter in thickness. If it is too thick, it will fall down. If it is too thin, the taste will not be good.
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