1. The Polish materials are mixed and sent to the surface with bubbles at room temperature. Put them in the refrigerator for 12-24 hours (if you are in a hurry, you can use them directly without refrigerating).
2. Mix the main dough and Polish seeds, knead the dough to the complete stage, finally add the wine-stained dried cranberries and mix well, and ferment for about 1 hour at a room temperature of 28 degrees at a time.
3. Divide into 240g/piece, this formula can be directly divided into two equal parts, roll into an oval shape, and relax for 30 minutes.
4. Flatten the loose dough.
5. After rolling it, turn it over and squeeze the cheese filling (mix it according to 100g of cream cheese, 10g of powdered sugar, 10g of milk powder, and 10g of milk).
6. Squeeze tightly.
7. Rub it a little, and turn it up from both ends to form an "s" shape.
8. The second fermentation is about 1 hour at 35°C.
9. After the fermentation is over, sift the flour, put it in the oven and heat up to 200°C, lower the heat to 190°C, and bake for 20 minutes (the oven temperature is for reference only).
Tips:Hope everyone likes today's sharing~
