1.

Put all the ingredients except butter into a blender or toaster.

2.

Knead it into dough. In the expansion stage, the butter is softened at room temperature and added into the dough to knead a thin glove film.

3.

The kneaded dough is put into a container.

4.

Cover with plastic wrap and ferment at room temperature (about 28) to double the size.

5.

The fermented dough is taken out and vented, and then evenly divided into 14 equal parts and rounded, each small part is about 40g, covered with plastic wrap and relaxed for15min.

6.

Next, make cranberry cheese stuffing: after the cream cheese softens at room temperature, add powdered sugar and beat it with electric egg beater until smooth, then add cranberry pieces and mix well (cranberry particles are too big to be chopped properly).

7.

Take a loose dough and roll it out into a long tongue with a rolling pin.

8.

Spread half of them with cheese (pictured)

9.

Then fold the other half over and pinch it tightly, and roll it with a rolling pin as appropriate.

10.

Roll up from bottom to top, roll up in turn 14.

1 1.

Put it into an 8-inch cake grinder coated with oil, with 10 at the periphery and 4 in the middle.

12.

Put it in the oven for secondary fermentation, and put a bowl of warm water at the bottom of the oven at 38 for about 40 minutes.

13.

This is a good state of hair

14.

Brush a layer of egg liquid evenly on the surface.

15.

Put it in the middle layer of the preheated oven with the upper and lower fire 170 degrees, and bake it for 25~30 minutes. (This is made by Changdi Baked Man. Because the temperature of each oven is different, this is only a reference value, and it should be adjusted according to the temperature of its own oven.)

16.

Finished product appreciation

Finished product drawing of hand-torn bread with cream cheese

knack for cooking

1: If you want to make bread well, you must knead the dough first, and secondly, you must have enough time for the second serving, so that it will be soft and have a wiredrawing effect.