1. Weigh the required main dough ingredients one by one.
2. The decoration ingredients are also prepared in advance.
3. In addition to salt and butter, the main dough ingredients are poured into the cook machine, and the yeast is buried in the flour according to the principle of liquid first and flour.
4. The chef machine performs the first kneading in the first gear.
5. After the first kneading, the dough is initially formed, and salt and butter are added.
6. In the second stage of kneading the dough for the second time, the butter will continue to melt and merge with the dough during the kneading process, which is the initial expansion stage of the dough.
7. After the second kneading, perform the third kneading in the second gear. After the third time, the glove film has been formed and the ductility is very good.
8. Knead the dough into a round shape, arrange it, and cover it with plastic wrap for fermentation.
9. The dough rises to 2.5 times its size.
10. Sprinkle thin noodles on the chopping board, press the fermented dough slightly to exhaust, then divide the dough into three equal parts and knead it into a circle, then cover with plastic wrap or let it rest in a basin for 20 minutes.
11. Knead each dough into a long strip of similar thickness.
12. Like braided twists, weave it into a garland shape, and the joints must be pinched tightly.
13. Carry out the second fermentation and ferment to 1.5 times the size. After the fermentation is completed, brush with egg liquid, insert cranberries, and sprinkle with sugar needles.
14. The middle and lower layers of the oven are heated to 150°, the lower heat is 135°, and bake for about 25 minutes.
Tips:Salt will inhibit the fermentation effect of yeast, so put it later; milk can also be replaced with water; kneading must be in place, without a cook machine, you can also knead the glove film with your hands, but it takes longer and be patient; To be in place; the joint of the twist braid must be pinched tightly; the oven time is flexibly controlled.
