It is said that this bread is red in Japan and Taiwan at the same time, in the original recipe I added cranberries, on the basis of thick milk fragrance, and mixed with a sour-sweet flavor, the layers are richer, better to eat and more nutritious.

WHAT YOU NEED

Ingredients

High starch flour (dough) 120 grams
10 grams of fine sugar (dough)
75 grams of milk
Salt (dough) 2 g
10 grams of flour
10 grams of butter (dough)
Yeast (dough) 2 g
20 grams of cranberries
15 grams of fermented milk
15 grams of butter

How TO MADE The cranberry is hand-picked.

Steps 1 to 4

1. The yeast in the dough is dissolved in milk, then the ingredients other than butter are added, kneaded into a smooth dough, then butter is added, kneaded until a large thin film can be pulled out, and fermented in a warm place to twice the size.

2. When fermented, the butter is melted and the milk is mixed evenly.

3. The fermented dough is rolled in a circle.

4. Growth square.

Steps 5 to 8

5. Cut into long strips of four equal parts.

6. It's all stacked up.

7. Cut into eight pieces.

8. Standing upright in a six-inch hollow mold.

Steps 9 to 12

9. The steam oven opens the steaming mode, waits for the steam to come out and then switches to the fermentation mode, allowing the mixture to ferment to twice its size.

10. If it's an ordinary oven, put a bowl of hot water in the oven, put the grill on top, and put the dough on the grill.

11. After fermentation, add a layer of sour cream and sprinkle cranberries.

12. 175 degrees for 15 to 20 minutes.

13. It is cooked and eaten immediately after cooling.

14.