1. Mix boiling water and bread flour, cook the dough and stir evenly
2. Mix all the raw materials except butter and put them in the chef's machine to form a ball
3. Then add butter, mix and beat up the ribs to form the glove film
4. Put the dough on the silicone mat and relax for 5-10 minutes
5. In the relaxation stage, we can make cheese filling, add the softened cheese to the cranberry, dried hazelnut and fine sugar and stir well.
6. Divide the loosened dough into 16 small doughs, take one dough and flatten it
7. Wrap the cheese filling
8. Put the wrapped bread into the mold and arrange it neatly
9. 38°C fermentation for 40-60 minutes
10. Brush the egg liquid and sprinkle with sliced almonds
11. Preheat the oven to 170 degrees and bake for 12 minutes to color
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