Cooking Steps

1. 

   Step1:Put all the butter except butter into the basin of the cook machine. First shift for 1 minute. Shift to second shift for 10 minutes. Rest for 5 minutes, then put in the butter that is cut small. Continue to shift for 10 minutes. The dough is not smooth enough. Rest for 5 minutes, then shift 2 for 5 minutes. (or choose a pasta mixing procedure in the bread machine. Put butter in during the break.)

2. 

   Step2:Refrigerated base ferments to twice the original size. (for office workers, I knead noodles the night before and put them in the refrigerator. I use them after supper the next day.

3. 

   Step3:Take the cheese out of the freezer in advance and soften it at room temperature. Add in sugar and cranberry. Stir together.

4. 

   Step4:Take out the dough. Exhaust. It was divided into 13, with an average of 63g.

5. 

   Step5:Round the dough one by one. Flatten. Use a rolling pin to roll it into a circle (in fact, I knead it with my hands).

6. 

   Step6:Wrap the dried cheese and cranberry in it (about 1 teaspoon each, 13 copies in total, to your own control). Pinch the necks. The necks are facing down.

7. 

   Step7:Put it in the oven.35 ° fermentation mode. Put a bowl of water in the oven. Carry out two fermentation (the weather turns cold now. About 50 minutes

8. 

   Step8:It's almost twice as big. Take it out, sprinkle it with raw flour, and cut a cross with scissors.

9. 

   Step9:Preheat oven at 210 ° for 20 minutes.

10. 

    Step10:The delicious cheese and cranberry bag is out.