Cooking Steps

1. 

   Step1:Pour all ingredients (except butter) above the Mexican paste on the seasoning sheet into the mixing tank. Mix well. It can be used by hand or bread machine. But it's a little more laborious to use hands. But the advantage is that it's easier to stir evenly with butter.

2. 

   Step2:Put in the butter. It's better to cut it into small pieces. It's easier to make it even. Gently pull the dough apart until the dough is in this film shape.

3. 

   Step3:Rub the surface evenly and put it on the baking tray. I prepared a basin of hot water. Put it on the bottom of the oven. Put the baking tray on the top. Keep the humidity and temperature. Then turn off the oven and it will ferment to twice the size in about an hou

4. 

   Step4:It's so big after fermentation. It takes up half of the baking tray. You can compare it with the above step playing chart

5. 

   Step5:Knead the fermented bread. Divide it into 5 parts. The recipe should be 5 pieces of 90g billets. Knead the dough and wake up at room temperature for 15 minutes.

6. 

   Step6:Flatten the blank. Don't flatten it too much. Add 30g Cranberry stuffing. Hold the bottom with one hand. Use the index finger of the other hand. Close the big finger and the mouth of the tiger. Put it on the chopping board to make it round

7. 

   Step7:La la la. Wrap it up. Pay attention to the bottom of the bread. It's better to knead it or it's ugly. Well, forgive me for being a Virgo

8. 

   Step8:Squeeze in the Mexican paste. There's a Mexican paste on the back.

9. 

   Step9:Mexican paste method - butter, sugar and salt put together. Press the butter with this green thing. It will mix soon

10. 

    Step10:Put in the egg mixture twic

11. 

    Step11:Sift in low gluten flou

12. 

    Step12:I didn't find the flower mounting bag and mouth (crazy). I used the fresh-keeping bag. But it was too soft. I used the IKEA sealed bag. I could squeeze it with a small opening

13. 

    Step13:It's too ugly. But here's a word. If you have a flower mounting mouth, and want this kind of crispy revolving shape. Just change the low gluten flour to the high gluten flour. Preheat the oven 180 degrees. The standard for preheating is that the two heating tubes in the oven are off and the preheating is finished. Up and down for 15 minute

14. 

    Step14:If you want the skin to be yellow, you can adjust the temperature to 210 ℃ or above in the last two minutes. But never more than 2 minutes. You have to watch the color in the oven at any time

15. 

    Step15:The finished product is so cute and crisp. I'd like to share and learn about healthy baking and life loving attitud