1. Put all the ingredients except butter into the bread machine, knead until the dough is smooth, then add butter and continue kneading to the complete stage.
2. The kneaded dough is rounded
3. Put it in a fresh-keeping bag, squeeze it, and freeze for 30 minutes to make the dough hard and easy to shape.
4. Take out the dough, roll it out into a rectangle, and continue to roll it into the thinnest possible rectangle. You can stretch the dough by hand, but be careful not to pull the dough into holes
5. Spread the butter softened at room temperature for the interlayer on the dough, and then sprinkle with chopped dried cranberries (soak the dried cranberries in advance, and drain the water). Divide the rectangular dough into 3 equal parts
6. Fold up and down in three, if the dough becomes soft, it is best to use a scraper to help it to avoid pulling deformation or cracking
7. Put the folded noodles in the refrigerator and freeze for 15 minutes
8. Prepare the mold and put a small paper cup on it
9. Take out the frozen dough and roll it horizontally
10. Turn it over, roll up from bottom to top
11. Roll the rolled dough long
12. Use a scraper to cut the middle of the dough roll and turn it in half
13. Extend the dough a little more appropriately, roll the cut side outwards, with moderate force, not too tight, and put the rolled dough into a non-stick mold
14. The recommended fermentation temperature is 26-28 degrees. Too high temperature will melt the sandwich butter and cause the lines to disappear and lose the layer.
15. Ferment and put it in the preheated oven at 180 degrees, bake for 25 minutes, pay attention to checking the color, and cover with tin foil in time
16. It can be eaten by tearing it out and letting it cool.
17. Sprinkle some powdered sugar to decorate
18. Try it~
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