1. The ingredients are ready, the butter softens, and the cream cheese softens at room temperature.
2. 2. Soak cranberries in warm water to soften.
3. 3. Put all the main dough ingredients except butter and cranberry into the chef's machine to knead.
4. 4. Stir evenly at low speed first.
5. 5. Adjust to gear 4 and knead into a ball.
6. 6. After kneading a thicker film, add butter and continue kneading.
7. 7. Knead it into a relatively thin film.
8. 8. Add the drained cranberries and knead into a ball.
9. 9. Round the dough and ferment for 30 minutes.
10. 10. Divide the dough into 4 parts, round and relax for 15 minutes.
11. 11 Take a dough and roll it out into an oval shape, turn it over, and thin the bottom edge.
12. 12. Coat a proper amount of cream cheese on the surface and don't need to coat the edges.
13. 13. Roll up from top to bottom and tighten the seal. Put it in the 9055 gold plate of Xuechu. .
14. Cover with plastic wrap and put it in a Bachui 5400 oven for fermentation.
15. Fermented to twice its original size. , Sprinkle an appropriate amount of rye flour on the surface and cut the mouth. Bake for about 20 minutes in the middle of the oven at 200 degrees,
16. Take out the mold and let cool
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