#柏翠大赛# Cranberry Cheese Mini Rolls
1.
Pour the main dough materials except the butter into the mixing bucket, fix the bucket and beat it into a ball
2.
After the dough becomes gluten, add butter that has softened at room temperature
3.
Continue to beat until the dough can pull out a smooth film
4.
Slightly shape the dough and start basic fermentation
5.
Make the cranberry cheese sauce while the dough is fermenting: first chop the drained cranberries and set aside
6.
Put the softened cheese at room temperature in a small basin and add powdered sugar
7.
Stir until smooth
8.
Add milk powder
9.
Stir well
10.
Add chopped wine marinated cranberries
11.
Stir well and it is the cranberry cheese sauce
12.
Take out the fermented dough
13.
Knead the air well on the chopping board
14.
Divide the dough into 16 portions
15.
Relax for 10 minutes after each rounding
16.
Take a loose dough and roll it into an oval shape
17.
Spread half of the surface with a layer of cranberry cheese sauce
18.
Then fold in half
19.
Roll up
20.
Pinch the seal and place it upright
21.
Process all the dough in turn
22.
Put the shaped dough in two sets in a baking tray, and then put it in a warm and humid place for secondary fermentation
23.
Send to about 2 times the size
24.
Brush a layer of egg liquid on the surface
25.
Then sprinkle an appropriate amount of crispy biscuits and chopped cranberries in turn
26.
Put the baking tray into the middle level of the preheated oven, 180 degrees for about 18 minutes
27.
Demould immediately after being out of the oven, and keep it sealed after cooling
Tips:
1. When kneading the dough, pay attention to reserve a little liquid first, and then add it according to the actual situation of the dough during the kneading process;
2. The amount of cheese sauce given in the recipe is the amount actually used this time. In fact, you can make more at one time. If you don't use it up, you can store it in the refrigerator for two or three days. You can use it as soon as possible~
3. The biscuits were not used up after they were made before, so use them directly this time. Puff pastry is easy to make. Put the required ingredients (15g powdered sugar, 25g low-gluten flour, 12g milk powder, and 20g butter) together, mix and knead. If you can't use it up at one time, you can pack it into the refrigerator and keep it in the refrigerator;
4. The temperature and time required for baking need to be adjusted according to the actual situation of your own oven~
