Cooking Steps

1. 

   Step1:After mixing all materials of Polish species, place them to ferment until there are bubbles on the surface and refrigerate them for 12-24 hours (or use them directly).

2. 

   Step2:Main dough except butter and cranberry. All materials are mixed into a ball, then add polish seed. Knead until the expansion stage, add butter. Continue kneading until the full expansion stage, add cranberry. Ferment at room temperature to twice the size.

3. 

   Step3:Make cheese stuffing. Mix all ingredients well.

4. 

   Step4:Take out the fermented dough. Divide into 3 equal parts. Round and relax for 1520 minutes.

5. 

   Step5:Roll out the loose dough and squeeze it into the cheese stuffing. Wrap it into olive shape and put it in the oven for two rounds.

6. 

   Step6:Take out the fermented dough. Preheat in oven at 220 ℃ for 15 minute

7. 

   Step7:Put it in the lower layer of the oven and bake it with hot air. Heat it up to 200 degrees and heat it down to 190 degrees for 20 minutes. My oven is made of jiabaode 80L. When it is roasted to a small amount of color, it can be covered with tin paper to avoid over coloring.