Cooking Steps

1. 

   Step1:. a middle seed - [high gluten flour 420 g water 244 g instant dry yeast 4 g salt Two point seven Grams of skimmed milk powder 16 g] dissolve instant dry yeast in water, add other materials, mix and knead until the dough is smooth, cover with plastic film and refrigerate for 17 hours.

2. 

   Step2:C dried fruits (raisins and cranberries) are chopped and put in a bowl. Add rum and soak overnight.

3. 

   Step3:After fermentation, cut the dough into small pieces. Mix with the dry material in B dough.

4. 

   Step4:Soak the dried fruit for one night. Use kitchen paper to absorb water for standby.

5. 

   Step5:B dough - all materials of the dough [high gluten flour 180g skimmed milk powder 16 g salt Two point seven Gram of sugar 71g whole egg 71 g instant dry yeast Two point four Gram water 60g cream without salt 60g] (except for the salt free cream) add 3. After stirring, add the salt free cream. Stir to the full stage (the film can be pulled apart. The edge of the hole is smooth) and put it into the basin. Cover with the fresh-keeping film. Carry out the first fermentation for about 40 minutes.

6. 

   Step6:Ferment to twice the size. Prick a hole in the middle of the dough with the index finger. When it is pulled out, the finger hole will not retract. That means the basic fermentation is completed.

7. 

   Step7:The dough after basic fermentation is divided into 5 parts (180g, 3 parts into 1 jin of toast mold, 270g, 2 parts into water cube respectively) to exhaust, roll and cover with plastic film. Relax for about 15 minutes in the middle. (after splitting. More dough makes two buns

8. 

   Step8:Loose dough. Roll it into an oval shape with a rolling pin. Exhaust.

9. 

   Step9:Turn the dough upside down and fold the left 1 / 3 of the dough. Then fold the right 1 / 3 of the dough. Then roll it out with a rolling pin.

10. 

    Step10:Roll up the dough. Close it down. Put it into the toast mould which is brushed with salt free cream and ferment finally.

11. 

    Step11:The final fermentation temperature is 38 ℃. About 4045 minutes. Fermentation to eight full.

12. 

    Step12:Coat the surface with egg liquid + water (extra quantity). Put it into the preheated oven (middle and lower layers) and heat it up to 160 ℃ / down to 190 ℃. 35 minutes, or up and down to 180 ℃. 35 minutes (open the oven after 20 minutes. Cover the surfac

13. 

    Step13: