1. Prepare the materials used.
2. Mix the Polish ingredients evenly, cover them and put them in the refrigerator for about 17 hours.
3. Add the dough materials except the butter into the mixing bucket of the chef's machine, turn on the 1st gear to form a dough, then turn to the 3rd gear to knead until it is smoother, and add the softened butter.
4. Knead at low level until the butter is absorbed, then turn to level 3 for kneading. Knead the dough until it has a good stretchability, add slightly chopped and soaked dried cranberries, and knead at a low level.
5. Take out the dough and manually fold and arrange until the cranberries are more evenly distributed. After being rounded slightly, put it in the tray and pat it flat.
6. In the fermentation tank, set a temperature of 28 degrees, a humidity of 70%, add water to the bottom water tray to humidify, and put the dough into the basic fermentation to about 2 times the size.
7. Make the filling: Stir the cream cheese softened at room temperature until it is smooth, then add powdered sugar, cream and milk, mix well, put it into a piping bag, and set aside.
8. Take out the fermented dough and divide it into 8 equal parts after a little air.
9. Pat the dough flat and roll it into a cylindrical shape, cover it and let it rest for 30 minutes
10. Take out the good dough, expel the big gas, roll it into a long long piece and turn it over.
11. Squeeze a strip of cheese filling in the middle of the dough, and close the joints into a round strip.
12. Finally, it is shaped into an S shape or a shape you like.
13. Prepare all the dough and place it on a baking sheet lined with greased paper.
14. In the fermentation tank, the temperature is set to 32 degrees, the humidity is 80%, the bottom water tray is humidified with water, and the dough is fermented to about 1.5-2 times the size.
15. Take out the fermented dough, put paper pieces cut into spaced strips on top, and sift a layer of flour.
16. The electric oven is preheated 150 degrees in advance, and the 2 layers of baking trays are placed at intervals and bake for about 25 minutes.
17. After baking, the bread is immediately taken out of the baking tray and placed on the grid to cool.
18. Produced
Tips:1. The baking temperature and time are only for the CO-960S hot air oven, for reference only, please adjust appropriately according to the temperature performance of each oven.
2. Because the water absorption of each flour is different, do not add liquid at one time, please adjust appropriately according to the state of the dough.
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