1. Mix all the dough ingredients except the butter together and knead it into a ball
2. After kneading to the expansion stage, add butter softened at room temperature and continue to knead the glove film
3. Roll out the kneaded dough and freeze it in the refrigerator for 20 minutes
4. Put the butter used for wrapping into a fresh-keeping bag and roll out into pieces
5. Put it in the refrigerator and freeze (or use flaky butter, preferably not fermented butter, which tends to become soft)
6. Take out the iced dough and roll it out evenly into 3 times the size of the flaky butter, put the iced butter in the center
7. Wrap the butter on both sides of the dough, push out the bubbles around it and pinch it tightly
8. Then roll it out into a uniform sheet, and fold both sides toward the center
9. Fold it in half again and roll it out (repeat the second step 2~3 times, open the crispy, and freeze the butter in the refrigerator when you find that the butter is soft in the middle.
10. Roll out the dough into thin slices about 3~5mm and cut into strips
11. 6 strips as a small roll, sprinkled with dried cranberries
12. Roll it up and put it in a buttered toast box.
13. Complete 6 small rolls in turn
14. Put it in the oven for fermentation, put a bowl of warm water at the bottom, 30 degrees, about 40 minutes,,,, the surface of the fermented dough is brushed with a thin layer of egg liquid, sprinkled with almond slices
15. Put it in the second-to-last oven that has been preheated and heated to 180° and lowered to 170°. Bake for about 25 minutes until the surface is evenly golden. If the surface is too dark, you can cover it with a piece of tin foil.
16. Bake out, buckle upside down, and unmold the bread
17. It’s very enjoyable to eat piece by piece by tearing it apart with your hands.
18. Appreciation of finished products
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