Cooking Steps

1. 

   Step1:Preparation materials - butter softenin

2. 

   Step2:Cranberry dry 40g and blueberry dry 20g wash and soak 15g in rum for 30 minute

3. 

   Step3:Add 160g milk, 40g eggs, 25g sugar, 4G salt and 20g condensed milk to the bottom of the bread barre

4. 

   Step4:Add 300g high powder. 4G yeast to start and flour procedure for 30 minute

5. 

   Step5:Thick film after 30 minute

6. 

   Step6:Shred the dough and add 30 grams of softened butter. Start the dough mixing procedure for 20 minutes

7. 

   Step7:The film appears in 20 minutes, indicating that the dough is kneaded to the full stat

8. 

   Step8:Ferment to twice the size in a warm plac

9. 

   Step9:30g butter and 30g condensed milk are melted and stirred in water to form condensed butter sauc

10. 

    Step10:Take out the fermented dough, exhaust, knead and relax for 10 minute

11. 

    Step11:When the dough is relaxed, roll it into a rectangle with a rolling pi

12. 

    Step12:Spread the condensed milk and butter sauce on the dough. Sprinkle dried fruit on the mixture (leave some decorative surface for condensed milk and dried fruit of the butter sauce

13. 

    Step13:Use scraper to cut evenly into small pieces consistent with the width of mol

14. 

    Step14:Stack the patches and lay them in the mould horizontall

15. 

    Step15:Put it in a warm and moist place and ferment it twice as large (89% of the mold is full). Brush the remaining butter sauce on the surface of the bread embryo, condensed milk and dried fruit. Sprinkle some almond slices. Preheat the oven at 190 degrees

16. 

    Step16:Put it in the oven. Adjust the temperature back to 180 degrees. Lower and middle layers. Bake for 30 minutes on the upper and lower heat

17. 

    Step17:Demould immediately after baking. Seal after cooling.