1. Put all the ingredients except butter and cranberry into the cook machine, mix and knead. (Remember to separate salt and yeast)
2. Knead to the expansion stage (the dough can be pulled out of the membrane but it is easy to break holes and breaks), then add butter and continue to knead.
3. When the kneading is complete, it's ok (that is, you can easily pull the film out of the dough with your hands and not easy to break, even if the hole is broken, it will have a smooth edge)
4. Round the dough and cover it with plastic wrap or a damp cloth for the first fermentation.
5. It is enough to ferment the dough to twice its size.
6. Take out the dough and vent it.
7. Then divide and spheronize and wake up for 15 minutes.
8. After waking up the dough, take a dough and roll it out into a long strip.
9. Sprinkle cranberries on top. (I am chopped here)
10. Roll up from one side.
11. Three of them are placed in a toast mold (with the mouth facing down). Carry out the second fermentation. The temperature is about 30 and the humidity is about 70%.
12. When the fermentation reaches 8 minutes full, it is fine. Preheat the oven at 180 degrees. Bake the middle and lower layer for 35 minutes. (Temperature and time need to be adjusted by yourself)
13. Final product
Tips:Baking requires patience and care. For the second fermentation, you can ferment in the oven, and put a cup of hot water if it is not humidified.
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