1. Soak the cranberries in cold water for 30 minutes, drain and set aside
2. Ingredients other than butter, mix and knead until spread
3. Add the softened butter and knead to the complete stage
4. The kneaded dough is rounded, covered with plastic wrap, and basic fermentation is carried out to 2 times its size
5. Dip a little powder with your finger and poke the hole without collapsing and rebounding, and the fermentation is completed
6. Exhaust the fermented dough, divide it into 3 equal doughs, round them, and relax for 20 minutes
7. Roll the loosened dough into an oval shape
8. Turn it over from top to bottom, roll into a roll, and continue to relax for 10 minutes
9. Roll out the dough and put on drained cranberries
10. Roll up into rolls from top to bottom
11. Put the dough into a 450g toast mold
12. Final fermentation in a warm and humid place
13. Ferment to 9 minutes full, preheat the oven 180 degrees
14. Put it into the lower layer of the oven preheated to 180 degrees, and fire up and down at 170 degrees for 40 minutes
Tips:1. Use ice water in summer to prevent the dough temperature from being too high
2. According to personal preference, you can replace cranberries with equal amounts of raisins and nuts
3. The temperature of the oven is a reference value. Please cover the surface of the toast with tin foil in time to prevent the surface from becoming too dark
