Cooking Steps

1. 

   Step1:Ingredients: 300g high gluten flour, 40g cranberry, 150g milk, 50g cream, 70g sugar, 2G salt, 4G yeast, 30g butter, one egg white and one whole egg.

2. 

   Step2:Soak cranberries in rum in advance. If you don't have rum, you can use clear water. Cranberries will taste better if they are soaked soft.

3. 

   Step3:Sift the high gluten flour into the cook's barrel. Put all ingredients except butter into the barrel. Put yeast and sugar diagonally to prevent affecting fermentation. I use this Grignard chef's 7L super capacity, multi gear selection, noodle mixing, pasta mixing and so on.

4. 

   Step4:The chef starts to knead the dough in the 4th gear slowly for a while. About 5 minutes, speed up two gears. Knead for about 10 minutes, then put in the butter softened in advance at room temperature. Start to knead slowly. Let the butter into the dough. After 5 minutes, beat it in the 8th gear for 5 minutes. Then knead it in the 6th gear for about 10 minutes.

5. 

   Step5:It's better to knead the dough until the film is pulled out. Bread soft glove film is the key. It's easier to use the cook machine.

6. 

   Step6:Put the dough in the bucket and cover it with plastic wrap. Wake up for about 30 minutes. It's hot now. It can wake up faster. In winter, it takes more than one hour at room temperature.

7. 

   Step7:Ferment the dough to about twice the size. Take out the dough and put it on the chopping board. Gently rub it for several times to exhaust.

8. 

   Step8:The dough is divided into six equal sized preparations. Cover with plastic wrap and relax for about 5 minutes.

9. 

   Step9:Roll the dough into a carrot shape, one by one

10. 

    Step10:Roll the long strip from top to bottom. The width of the roll is wider on the top. Roll the long strip vertically on the bottom. Sprinkle the dried cranberries on it. Leave a space at the bottom corner for closing.

11. 

    Step11:Roll down from the top. The bottom roll can be slightly longer. Finally, put the end under the bread.

12. 

    Step12:The two corners of the rolled dough should be bent towards each other. The dough should be in the shape of ox horn. Cover with plastic wrap and wake up for about 20 minutes. The dough should be fluffy.

13. 

    Step13:Put the fermented bread into the baking tray. Or wake up in the baking tray directly.

14. 

    Step14:Heat the oven 150 degrees in advance for 5 minutes. Then put the bread into the oven. Bake for 30 minutes at 150 degrees in the upper and lower tubes. Observe the coloring at any time according to the oven temperature.

15. 

    Step15:Take out the bread in the last few minutes. Brush the egg

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