1. Mix all the ingredients except butter and salt.
2. Knead until you can pull out the film, add butter and salt, and continue to knead until you can pull out a large piece of film.
3. Fermentation is performed once, fingers are soaked in powder and inserted into the dough, the hole does not shrink or collapse, and the fermentation is completed at one time.
4. Divide the fermented dough into 150g small doughs, cover them with plastic wrap and proof them at room temperature for 30 minutes.
5. After proofing, roll out a dough, turn it over and add cranberries.
6. Then fold the dough into three folds.
7. Roll it out again and roll it up.
8. Put it in a 450g toast box.
9. Carry out the second fermentation in a warm place (press the dough lightly with your fingers, the touch will not rebound quickly and the hand feels a little tension), generally to 80% of the mold, the second fermentation is completed, and the surface is brushed with egg liquid.
10. Put it into the preheated oven, heat up to 150 degrees and lower to 220 degrees, for about 30 minutes.
11. After baking, take it out and let it cool.
12. The structure of the bread is also very delicate and very elastic, which can pull out a large film.
Tips:The amount of water should be determined according to the water absorption of the flour, and the baking time should also be adjusted according to your own oven, and the tin foil should be covered in time after coloring.
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