1. Make the soup: Put 25 grams of golden high powder and 100 grams of water in a small pot and stir evenly. Heat on low heat and stir until it becomes a viscous paste; after cooking, cover with plastic wrap and refrigerate for more than 2 hours.
2. Except butter, all the main dough ingredients are put into the cook machine, and 80 grams of soup are taken and kneaded together.
3. Knead the dough in a cook machine
4. After kneading to expand, add softened butter, knead until you can pull out a complete glove film.
5. Cover the dough with plastic wrap for fermentation.
6. Chop the cranberries.
7. The dough becomes twice as big, so it won’t bounce back or sag.
8. Exhaust the dough gently, divide it into 3 equal parts, cover with plastic wrap and relax for 20 minutes.
9. Take 1 dough and squash it, roll it out from the middle to both sides, and roll it into an oval shape.
10. Roll up the dough, cover with plastic wrap and relax for 15 minutes.
11. Roll it out again from the middle to the sides, and the bottom is thin.
12. Sprinkle with dried cranberries.
13. Roll it up again, 2.5 turns is appropriate.
14.
Put the dough in the mold.
15. Ferment in a warm and humid place.
16. Ferment to 9 minutes full, coat egg liquid on the surface and sprinkle with coconut paste.
17. Put it in the lower layer of the preheated oven, 180 degrees, and fire up and down for 35 minutes, and cover with tin foil for coloring. Take it out and shake it out of the mold, put it on the grill to dry to hand temperature, and then bag it.
Tips:1. Use the cooked soup directly after cooling, or cover it with plastic wrap and put it in the refrigerator for more than 2 hours for use;
2. Use ice water to lower the dough temperature in summer, and use room temperature water in winter;
3. The water absorption of different flours is different, so the amount of liquid can be increased or decreased appropriately. The silent version of the chef machine, kneading dough is fast and easy to produce film.
