Cranberry cheese stuffing: cheese 16g｜｜ | dried cranberries 4g

1. Cheese is softened, stirred and smooth

2. Dried cranberries are finely cut for later use

Earl black tea dough: 2 bags of black tea | boiled water 13g top baking toast powder 195g｜ | crushed black tea 2g | fine sugar 25g｜ | whole egg liquid 28g｜ | milk powder 15g｜. Pour out 16g of tea soup

2. Put other materials except salt and butter into the chef's bucket, mix and knead until thick film, add softened butter and salt, and continue to knead into a firm film

3. Roll and ferment the dough (temperature 28, humidity 75) for about 5 minutes, and the dough will not collapse or retract when pressed by fingers

4. Press and exhaust the dough, and evenly divide 6 portions to roll and relax 2. Turn it over and arrange it into a rectangle (the width is the same as that of the mold)

6. Coat 2/3 parts with cheese stuffing (about 16g/ piece), sprinkle with dried cranberries (about 6.5g/ piece), and cut the remaining 1/3 part into thin strips with a knife, roll it up from top to bottom, put it in the mold with the mouth closed down

7. Send it to fermentation (temperature 32 and humidity)