Cooking Steps

1. 

   Step1:Take 2G yeast from high gluten flour, water, sugar powder, salt and milk powder, knead it into dough, cover with plastic film and ferment in refrigerator for one night to twice the siz

2. 

   Step2:Tear up the fermented dough the next day. Put it in the bottom of the toaster. Then add the remaining 2G yeast to the dough

3. 

   Step3:Start and face program. Face and face 20 minute

4. 

   Step4:Add butter and knead after 20 minute

5. 

   Step5:To film ou

6. 

   Step6:Cover the dough with plastic wrap and let it ferment twice as large in a warm and moist place

7. 

   Step7:How to judge whether the dough is well fermented? Just press it with one finger. It can't pop it up

8. 

   Step8:Fermented dough exhausts, rolls and wakes for 1015 minute

9. 

   Step9:Rub into drops with your hand

10. 

    Step10:Take a piece of dough. Rub it again. Press flat. Roll out the long triangle. Turn over. Make a small hole in the middle of the wide end

11. 

    Step11:Plus chopped cranberries in ru

12. 

    Step12:Split the crack out. Roll it up

13. 

    Step13:Pinching at the interfac

14. 

    Step14:Put a bowl of warm water under the oven. The dough is twice the size of the second fermentation

15. 

    Step15:Preheat the oven. Coat the fermented dough with egg whit

16. 

    Step16:Add crispy grain agai

17. 

    Step17:Put it in the middle and lower layers of the preheated oven. Heat up and down for 175 degrees. Bake for ten minutes. Take out and brush a layer of melted butter

18. 

    Step18:. bake for another 10 minutes. Cover with tin paper after the color is satisfactory. Brush the butter again when it's ho