1. Cheese filling method: Cream cheese can be softened at room temperature or insulated with water. Stir the softened cheese with a rubber spatula, add sieved powdered sugar, and mix well.
2. Soak the dried cranberries in cold water for 30 minutes, drain and set aside. Put the dough materials except butter and dried cranberries together, knead until the surface of the dough is relatively smooth and a thicker film can be pulled out; add butter and knead until the expansion stage, add the dried cranberries and knead well; Perform basic fermentation in a warm place to double the size.
3. After the basic fermentation is over, the dough is taken out, the air is discharged and then rounded, covered with plastic wrap, and allowed to relax for 15 minutes.
4. Roll out the loosened dough into a rectangular shape. After turning it over, thin the short bottom edge. Spread the cheese filling evenly on the dough. Make sure that the bottom edge is not covered with fillings for sealing.
5. Roll the dough into a roll from top to bottom and pinch the seal tightly.
6. Divide the dough into 9 equal parts with dental floss, put it in a paper film and squash it, then put it in a warm and moist place for final fermentation.
7. After the fermentation is over, brush a layer of egg liquid on the surface and sprinkle with crumbs; Teacher Liberty’s recipe is to sprinkle almond flakes. If there is no almond flakes at home, use crumbs instead. Put the upper and lower heat into the oven preheated to 180℃, and bake for 15 minutes.
Tips:1. When dividing into 9 equal parts, flossing will be neater than cutting with a knife.
2. Put the dough into the paper film and gently squeeze it by hand to prevent it from swelling too high during the final fermentation.
