Cooking Steps

1. 

   Step1:First, make Polish seeds - put yeast in warm water below 40 ℃ for 2 minutes, stir well, put high gluten flour, mix well and cover with plastic film for fermentatio

2. 

   Step2:Ferment to the surface and make bubbles. Don't look at the time and the state. Don't over ferment. It will be sour. Room temperature is 18 degrees. It's about an hour and a half

3. 

   Step3:Take a look at the internal organization drawing, which can be used directl

4. 

   Step4:I'm used to doing this one night in advance, and putting the plastic wrap in the refrigerator to refrigerate overnight, and then it can't be more than 48 hours at most, and it will become sour

5. 

   Step5:Soften cream cheese at room temperature, put in milk powder sugar, beat with egg beater, put into flower mounting bag, refrigerate for standb

6. 

   Step6:To make the main dough, add it in the order of liquid flour, butter and salt, and put it into Polish seed firs

7. 

   Step7:Coffee with warm mil

8. 

   Step8:Add liquid and powder to quick kneading for 15 minute

9. 

   Step9:Add butter and salt and knead quickly for 10 minute

10. 

    Step10:Until the dough is completely expande

11. 

    Step11:Knead the dough and put it into a bowl with a plastic wrap, ferment it for the first time to 2 times larger than the room temperature and below 28 degrees, ferment it in summer, fast in winter, slow in winter, do not look at the time to see the state of fermentation, if the dough fingers are stained with powder and poke holes, it will not retract, it means that the fermentation is completed, do not over ferment, it will affect the second fermentation

12. 

    Step12:Take out the dough as a whole, don't pull it, pat it gently and exhaust it, divide it into 4 dough covers, and relax the wrap for 1520 minutes

13. 

    Step13:Roll the face ova

14. 

    Step14:Squeeze in the cream cheese sauce on both sides and put in the dried frui

15. 

    Step15:Roll it up on both sides, press it down on the center and put the cranberry in i

16. 

    Step16:Fold and pinc

17. 

    Step17:Make fou

18. 

    Step18:Ferment at about 75% humidity and 35 ℃ to twice the size, take out the high powder and cut the packag

19. 

    Step19:Little hedgeho

20. 

    Step20:Rippl

21. 

    Step21:Small bloc

22. 

    Step22:Horizontal strip

23. 

    Step23:Bake in the middle layer of the 190 degree preheated oven for 2530 minutes. When baking, put a basin of cold water to make steam. Take out the water in the 67th minute

24. 

    Step24:If you're afraid of baking paste, it's OK to color the back cover with tin paper and not cover with tin paper. I don't like dark color. It's not healthy now

25. 

    Step25:If you want to keep it cool, put it in a sealed bag and keep it in Polish room temperature for 3 days. If you can't finish it, put it in the refrigerator and freeze it before eating, take it out and heat it back. You can also bake it in the oven at 150 ℃ for 3 minutes and eat it back