1.
Preparation: 1. Mix A oatmeal with A water in advance, boil, and refrigerate for more than 2 hours after cooling.
Part C of the red wine soak the cranberries for more than half an hour, strain out the cranberries and squeeze dry, leaving 20 grams of red wine for later use
2. Stir together the refrigerated parts A and B (except butter) and 20 grams of red wine reserved in part C until the thick film can be pulled out
3. Add butter and stir until the film is pulled out
4. Cover with plastic wrap for fermentation
5. Fermented to 2 times
6. The fermented dough is vented and rounded
7. Divide into two and let stand for 20 minutes
8. Whisk part C cream cheese and powdered sugar smoothly
9. Take a portion of the dough and roll it horizontally. It doesn’t matter if there is oatmeal and the dough is rough.
10. Put cheese and pickled cranberries
11. The package is rolled up, pinched tightly, and the ends are slightly pointed
12. Placed in a meniscus shape
13. Perform the second fermentation and ferment to 1.5 times the size
14. Sift a thin layer of powder
15. Preheat the furnace directly to 185 degrees and bake for 20 minutes
Tips:1. The gelatinization effect of adding some cooked and refrigerated oats can delay the aging of bread and is rich in nutrition
2. The above raw material components can be divided into 2