1. After the oil method, put the liquid first, then put all the ingredients except the butter into the bread machine to start the kneading program to the end.
2. Add butter and start the kneading process to the end.
3. The dough rises to 2.5 times its size.
4. Take out the fermented dough and knead it for air.
5. Divide the noodles into equal portions and cover tightly to wake up the noodles for 10 minutes.
6. Put the cream cheese, cranberries and 30 grams of sugar in advance in hot water and mix well until the cheese is smooth and make the filling.
7. Take a portion of the dough and roll it into a beef tongue shape with a rolling pin.
8. Add an appropriate amount of cranberry cheese filling.
9. Roll up and squeeze the mouth tightly.
10. Put the shaped raw dough into a baking tray that has been greased with oil, put a cup of warm water in the oven, start the fermentation pan, and send the raw dough twice to twice its size. (My bakeware is an 8-inch square movable bottom mold)
11. Take out the second dough dough. Cut out two paper strips of the same size with greased paper, spread them on the surface of the baking pan, and evenly sift in an appropriate amount of dry flour. (Preheat the oven to 170 degrees in advance)
12. Remove the note.
13. Put it into the middle of the oven and bake it at 170°C for 22 minutes, then it will be out of the mold.
14. Finished product.
15. Finished product.
