Cooking Steps

1. 

   Step1:Add high gluten powder, fine sugar, yeast, whole egg liquid and water into Xiaomei main pot. First, set the time to 5 seconds and speed to 36 and mix well. Then turn on the kneading mode for 2 minutes (remember to observe the dough state. Due to the different water absorption of each flour, it can be adjusted properly). After two minutes, add butter and salt to continue to turn on the kneading mode until the film comes out (I knead it for about 2 + 3 + 3 = 8 minutes in total), take out the dough and burn it To finish it, cover it with a fresh bag and wake up for 1020 minute

2. 

   Step2:After the dough wakes up successfully, it is divided into five small dough groups on average, which are kneaded for use.

3. 

   Step3:Take a small dough and roll it out. Brush it with liquid butter. Put cranberries in turn (you can also clip other ones you like) and so on. Fold the other dough in the same way. Pay attention to the same size.

4. 

   Step4:After the five layers are stacked, cut four pieces on average. Then put them in the toast box and ferment until they are 80% full (remember that the cut side is upward) and put them in the oven to turn on the fermentation mode.

5. 

   Step5:Preheat the oven 20 minutes in advance. Add 170 to 190 (check your oven's temper) and brush the egg liquid and sprinkle with coconut after fermentation. Put it into the preheated oven and bake for about 35 minutes (remember to observe the color on it in the middle. Cover with tin paper if you are satisfied

6. 

   Step6:Demoulding is OK when time is up. I put a lot of cranberries in it. It's a bit collapsed. It's deliciou