When I made it, I didn't think much about it, I just poured a lot of sugar and cranberries on it, and when I cooked it, I found out that the sugar would melt and spill out...However, although it's a bit of a hassle to pack it up afterwards, the baked bread is really good to eat. I love this dessert, what do you do? Ingredients: high starch flour 300g, fine sugar 48g, yeast 4g, egg juice 48g, milk 160g, salt 5g, butter 30g filling: fine sugar 30g, wine vinegar 75g, corn oil moderate, butter moderate

WHAT YOU NEED

Ingredients

High starch flour 300 grams
48 grams of fine sugar
4 grams of yeast
48 grams of egg juice
160 grams of milk
5 grams of salt
30 grams of butter
30 grams of fine sugar
75 grams of wine-stained cranberries
Maize oil in moderation
Moderate amount of butter

How TO MADE Cranberry bread rolls

Steps 1 to 4

1. The main dough material, excluding butter, is placed in the container and the container is fixed in the container and the process of baking and wind bread is started, setting 750 g

2. Add butter at 2:50 and continue the process.

3. By 1:45 a.m., the dough base is fermented.

4. Take out the dough.

Steps 5 to 8

5. Then grow a square on the board, about 20 x 30 cm in size, paying attention to thin the bottom.

6. Brush a layer of corn oil on the surface of the blank (be careful to leave a gap on the edges)

7. Then spread the fine sugar evenly (be careful to leave a gap on the edges)

8. Finally, sprinkle the wine-stained cranberries on the surface (be careful to leave a gap on the edges)

Steps 9 to 12

9. Roll the dough and seal it.

10. Cut to 9 paragraphs

11. Put in a thin layer of butter and put in a warm, moist place for a second fermentation.

12. About 1.5 times the size.

Steps 13 to 16

13. Lower middle layer into preheated oven 180 degrees 30 minutes

14. After baking, brush a layer of melted butter on the surface while it is hot

15. Dry it off.

16. Map of the finished product

Steps 17 to 20

17. Map of the finished product

18. Map of the finished product

19. Map of the finished product

20. Map of the finished product

Steps 21 to 24

21. Map of the finished product

Handy cooking tips

　　1. I used the first half of the full process of the bread maker to complete the kneading and base fermentation part of the dough, which is a more conservative method; of course, you can also use a separate kneading process and then ferment, this time needs to be determined according to the state of the dough from the line; 2. When spreading various materials on the dough, be careful to leave the edge part, because in the process of rolling the material of the middle part will be squeezed to the edge.