1. The butter is softened beforehand (I put it in the oven to "ferment") and soften to the point where it can be pressed down with your fingers.
2. Except butter and salt, put all the dough materials into the bread bucket and start the kneading process (called: post-salt and post-oil method. Salt will inhibit the activity of yeast, oil is not conducive to the formation of gluten. This is to make the dough form more The gluten. Because gluten is the backbone of a bread, a dough full of gluten is the basis for successful toast).
3. When the dough is kneaded until it is smooth and a thicker film can be pulled out, add softened butter and salt, and continue the dough mixing process.
4. Take out the dough and beat it on the table for 5-10 minutes. Knead the dough until it can pull out a large piece of thin glove film, which is complete.
5. Take the dough out and round it, put it in a large basin (a little oil on the bottom and inner wall of the basin), cover the surface of the basin with a damp cloth or cover with plastic wrap, and ferment in a warm place for the first time 2~2.5 times as big (temperature 25-28 degrees) , Time 60-90 minutes. For the fermented dough, dip your fingers in flour and insert it. Pull out your fingers to see that the hole does not shrink and the surface is smooth, indicating that the first round is ready (if the hole is retracted quickly, it means that the first round is not strong enough, and continue to make another for a while. If the dough around the hole collapses, it means over-fermentation).
6. Knead a good dough gently and vent, divide it into three evenly, round slightly (do not vigorously, gently vent), cover with plastic wrap and let it relax in a warm place for 20 minutes (to improve the stretchability of the dough).
7. After loosening the dough, use your hands to gather the two sides in the middle, and shape it into an oval shape (smooth surface on the bottom, rough surface on the top), then pat it to exhaust, and finally roll it into a tongue shape with a rolling pin: start from the middle , Roll up, then start from the middle, roll down (do not roll very hard, you can not directly roll from one end to the other).
8. Roll up the dough from top to bottom, cover with plastic wrap and relax for 10 minutes.
9. Rotate the dough 90 degrees and roll it out again, sprinkle some crushed cranberries.
10. Roll up again, roll 2-2.5 turns (note: do not roll too tightly, leave some space for the second hair to fully ferment), and discharge them into the toast box in turn (the box is covered with plastic wrap, and the dough is not allowed Dry epidermis).
11. Second dough: Put it in the oven, put a bowl of hot water in the oven to increase the humidity, and ferment until it is 8-9 minutes full (the temperature of the second dough is 30-38 degrees, 40-60 minutes) (10 is left until the end of the second dough) When minutes, preheat the oven to 200 degrees for 20 minutes). Coat the surface of the dough with egg liquid and sprinkle some white sesame seeds on the surface.
12. Put it into the lowermost layer of the preheated oven, and heat up and down at 160 degrees for about 35 minutes (or up and down at 160 degrees and then at 180 degrees). The toast is colored and covered with tin foil.
Tips:1. Preheat the oven 10-20 minutes in advance.
2. Reserve about 5 grams of water in the dough, which can be appropriately increased or decreased according to the water absorption of the flour and the humidity of the local climate. Just try adding a little bit first, pinch it, and then add it when it feels hard, don't pour it all in.
3. When fermenting, put a bowl of warm water inside the oven to increase humidity, which will help ferment.
4. When the toast is baked, if the top color is too dark, a layer of tin foil can be added.
5. After the toast is out of the oven, shake the toast box a few times, and then pour out the toast. If you want to slice, be sure to cool it thoroughly before cutting.
6. Put the unfinished toast into a fresh-keeping bag, seal it, and freeze it in the refrigerator. Thaw at room temperature before eating to restore softness, or put it in a microwave oven and use the thawing function for 30 seconds. If you like to eat crispy toast, you don't need to defrost it, just bake it in the oven at low temperature for 6-7 minutes.
7. Before the toast is baked, some people apply a layer of milk, and some people look at the moistness of the dough. It does not need to be brushed if it is wet.
