1. Pour all the ingredients (except butter, chopped walnuts, and dried cranberries) into a blender.
2. Stir until the surface of the dough is smooth and elastic. Add butter.
3. Stir until the dough pulls out the mask.
4. Take out half of the dough and mix with walnuts and cranberries.
5. Basically ferment for 40 minutes at room temperature.
6. Divide the dough with the nuts into 100 grams, and divide the basic dough into 80 grams, round and relax for 30 minutes.
7. Roll the nut dough into a cylindrical shape.
8. Open the basic dough bar.
9. Put the nut dough into the basic dough. (Pictured)
10. Fold the crust dough across the left and right sides and inwards. (Pictured)
11. Continue to fold inwards. (Pictured)
12. Finally, fold up and press the interface inward. (Pictured)
13. The final fermentation temperature is 30℃ and humidity is 75%.
14. Fermentation is 40 minutes, and the surface is sprinkled with rye flour.
15. Use the oven temperature to heat up to 200°C, and spray steam to bake at the lower fire temperature of 200°C for 30 minutes.
