1. All ingredients except butter and dried cranberries are put into the bread bucket
2. Start the dough mixing program, after the dough is smooth, add softened butter
3. After the large transparent film can be pulled out, the dough is rounded, covered with a damp cloth, and basic fermentation
4. When the dough is 2.5 times its original size, dip your fingers in the flour and poke a hole in the top of the dough without shrinking or collapsing. Fermentation is successful.
5. Take out the dough, place it on the table, after exhaust, weigh it, divide it into 20 equal parts, knead the dough separately, cover with plastic wrap, and let it rest for 10 minutes
6. Take the loose dough, flatten it, and roll it into a beef tongue shape
7. Roll from top to bottom
8. Process the other dough in turn, cover with plastic wrap and relax for 10 minutes
9. While relaxing the dough, chop dried cranberries
10. Take a loose noodle roll, roll it out into a long strip, and spread an appropriate amount of dried cranberries evenly on top
11. Roll up into a roll from bottom to top, tighten the mouth tightly
12. The other rolls and dried cranberries are processed in sequence, placed in a non-stick baking pan, covered with plastic wrap, and subjected to secondary fermentation in a warm and humid place
13. When the dough is twice as large as before, brush the surface with a layer of egg liquid, and the oven begins to preheat, 180 degrees
14. Put it into the preheated oven, 180 degrees, fire up and down, about 20 minutes, the surface is evenly colored, if the color is too dark, it can be covered with tin foil
15. After being out of the oven, let it cool on the drying rack and put it in a bag for storage
16. The ingredients are full and the taste is good
Tips:The cake flour is added to make the buns softer;
Because it is a sweet bun, you don't have to knead out the glove film, as long as you can pull out a slightly transparent dough.
Please set the time and temperature according to the situation of your own oven, here is for reference only.
