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:Cheese stuffing softens at room temperature, cream cheese is added, sugar and milk powder are stirred, and then put into flower mounting bag for standb

6. 

   Step6:The following main dough is made according to the order of liquid flour, except butter and salt. Put Polish seeds 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. The first fermentation is under the room temperature of 28 ℃. In summer, it's fast. In winter, it's slow. Look at the time when the dough is in good condition. If the dough sticks to the powder and pokes holes, it won't shrink. It means that the fermentation is completed. Don't 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 3 pieces, cover it with plastic wrap and relax for 1520 minutes

13. 

    Step13:Long squeeze into cheese stuffing and chocolat

14. 

    Step14:Put in the dried fruit and cranberry, roll it, seal it face dow

15. 

    Step15:Today, we use the kitchen staff mold dough with high powder at the bottom and put it on it directly. We can ferment it in the environment of 75% humidity and 35% temperature one point five two Doubly larg

16. 

    Step16:Ferment the bread, sprinkle the flour, cut the bread, preheat the oven at 200 ℃ and 190 ℃, put a basin of cold water bread in the oven, bake in the middle of the oven for 30 minutes, remove the color on the water surface, cover it with tin paper or not, I don't like the dark color. Now, it's not healthy for the bread with dark skin

17. 

    Step17: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