Cooking Steps

1. 

   Step1:This bread is made of medium type dough. It can be fermented in advance the day before and put into the refrigerator. The ratio is 180g flour - 160ml water + 3G yeast, fermented at room temperature for an hour, then put it into the refrigerator for preservation. I put it into the toaster for fermentation. Put the plastic film on it and put it into the refrigerator for preservation.

2. 

   Step2:1. Mix 150g flour + 30g milk powder + 20g water + 3G yeast + 20g sugar + 1g salt and knead it into dough (water is not recommended to be put in once. Flour has different water absorption. It is recommended to put it in several times. It can be increased or decreased appropriately) 2. Dry cut and knead cream, green root nuts and cranberries into dough 3. Add half melted yellow oil into dough in three times 4. Add chocolate condensed milk into dough in two times 5. Wake up dough for 15 minutes 6. Put middle seed into dough Mix with dough evenly (if you don't need to increase the grams of water and yeast) ferment at 35 ℃ for half an hour. If you want to bake the next day, put the plastic wrap in the refrigerator. Ferment for no more than 24 hour

3. 

   Step3:Put the dough into the oven for secondary fermentation for about 3040 minutes (pay attention to cover the fermentation with plastic film to keep the humidity, put hot water under the oven in advance and heat it to about 30 degrees to help fermentation). It's appropriate for the dough to be twice the siz

4. 

   Step4:Bake the fermented dough at 180 ℃ for 20 minutes (pay attention to check the color application of the dough at any time after 10 minutes. The color is satisfactory. Put tin paper on the back cover to prevent over coloring

5. 

   Step5:It's best to eat just out of the oven. Enjoy it quickly