Cooking Steps

1. 

   Step1:Put the dough ingredients in the toaster except cranberries and butter. Select and flour procedure.

2. 

   Step2:Dry cranberries are soaked in rum in advance and then cut with scissors. After the first mixing procedure, put the butter into the bread barrel together with the butter. Select the mixing procedure again. After the end of the program, select the hair program.

3. 

   Step3:The dough has been fermented to twice the size for the first time after the end of the dough making procedure. Take out the dough and pat it gently for exhaust. Then divide it into four parts, roll it into dough and ferment for 15 minutes.

4. 

   Step4:After 15 minutes, pat the dough gently. After flattening, wrap the dough into the peas. Close the dough and knead it down.

5. 

   Step5:After wrapping all the peas, put them in the oven for the last fermentation. You can put a wet cloth to keep the humidity.

6. 

   Step6:During the fermentation, prepare the Mexican batter sauce. After the butter is softened, add the sugar powder. Stir it evenly, and then add the egg liquid in several times. Each time, stir it evenly, and then add the next time to prevent the separation of water and oil. Then sift in the low gluten flour. Mix with a scraper.

7. 

   Step7:The mixed paste is as shown in the picture.

8. 

   Step8:With the help of the cup, you can easily put the Mexican sauce into the decoration bag.

9. 

   Step9:The circle squeezed them on the surface of the fermented bread.

10. 

    Step10:Sprinkle with almonds.

11. 

    Step11:Put it in the oven. Bake at 180 ℃ for 15 to 20 minutes.

12. 

    Step12:The batter slowly melted and flowed down during baking.

13. 

    Step13:At the end of baking, I will turn the hanging plate to 210 ℃ for better coloring. If you like the yellowish skin, you can omit this step.

14. 

    Step14:Finished product

15. 

    Step15:Finished product

16. 

    Step16:Finished product