Cranberry Cheese Soft European Buns
1.
Cut the cream cheese into small pieces.
Rinse the dried cranberries with water and drain them for later use (not too sweet and sour).
2.
Pour the pure milk, salt, caster sugar, bread flour, and dry yeast into the bucket of the bread machine in turn, and start the kneading program for 10 minutes.
3.
Pour the butter and dried cranberries, and start the kneading program again for about 30 minutes.
4.
Just pull out the hand mask.
5.
Take out the dough and knead it into a ball.
Cover with plastic wrap and ferment for about 1 hour at room temperature.
6.
Dip a little flour with your fingers and insert them into the dough, and the dough will not shrink when the fingers are pulled out. The dough around the fingerprints is not sunken, indicating that the fermentation has been completed.
7.
Take out the dough and vent, divide it into several portions.
I divided into three equal parts of large dough and one small dough, which can also be divided into several equal parts according to my preference.
Cover with plastic wrap and let it stand for a quarter of an hour.
8.
Roll the proofed dough into a rectangle.
9.
Sprinkle a few small grains of cream cheese evenly.
10.
Fold down the top 1/3 of the rectangle, and then fold up the bottom.
11.
Fold 1/3 on the right side to the left, and then fold the left side to the right, tighten and wrap it toward the center, and knead into a smooth dough.
12.
Put it in the oven and ferment at 35°C for about 30 minutes.
13.
Take out the second dough and cut it.
Preheat the oven at 180 degrees, and bake on the top and bottom for about 30 minutes.
14.
The surface may be a little hard when it is first baked, but it will be very soft after cooling. The sweet and sour cranberries are really very rich, especially when you eat cheese!
15.
The cut noodles are pretty good, and the big holes are basically cheese.
Tips:
1. When shaping, you can wipe the excess flour from the dough.
2. During the second fermentation and baking, a tray with hot water should be placed at the bottom.
3. Don't like the tin foil when the color is too dark.
