Cooking Steps

1. 

   Step1:All ingredients except butter and cranberries are put into the chef's machine.

2. 

   Step2:Beat until you can pull out the thick film (with obvious holes and serrations). Put in the cranberry that has been washed and dried and the butter that has been softened in advanc

3. 

   Step3:Beat until the film can be pulled out (no obvious zigzag holes). Put it into the fermentation tank for 26-28 degrees. Ferment it to 1.5-2 times of the size. Dip your fingers in flour and gently put it into the dough. After pulling out your fingers, the holes will not shrink or collapse. It means that the fermentation is good. If the holes shrink, it means that the fermentation is not enough. If the holes collapse, it means that the fermentation is excessive

4. 

   Step4:The fermented dough is divided into two parts. There is no need to exhaust. It is round. Cover with plastic film and relax for 20 minutes.

5. 

   Step5:Rub it into a long column. Pat it flat to exhaust. Turn it over. Roll it up. Rub it into an olive shape.

6. 

   Step6:It's the same way. All of them are in good shape. Put them in the baking pan

7. 

   Step7:Put it into the fermentation tank. Put a pot of boiling water on the lower part of the fermentation tank. The temperature of the fermentation tank is 32 ° C, the humidity is 80%. The fermentation lasts for 40 minutes. Press your finger gently and it will slowly rebound

8. 

   Step8:Sift a thin layer of high gluten flour. Cut patterns

9. 

   Step9:Preheat the oven at 220 ℃ for 5 minutes. Bake it at 200 ℃ for 20 minutes. In the last ten minutes, it's colored. It's covered with tin paper