Cranberry Danish bun
Danish bread is high in calories. Because it needs a lot of butter to make this kind of bread, it is used to match cranberries to make CranberriesThe acidity dilutes the greasy feeling of some Danish bread. The skin is crispy, which makes people want to eat again after eating. They won't feel guilty:)
Step 1 . The cranberries are soaked in wine in advance and then dried to remove the moisture
Step 2 . Wrap the butter with fresh-keeping paper, press it into thin pieces and place it in the refrigerator for refrigeration
Step 3 . Put the high flour, low flour, sugar, salt, yeast, water and butter in the toaster to mix them into the expansion stage
Step 4 . Roll the dough into cubes and wrap it, then freeze it in the refrigerator for 30 minutes
Step 5 . After 30 minutes, take out the dough and roll it into cubes. Put the frozen butter in the middle of the dough
Step 6 . Wrap the noodles in butter and put them away at the fold
Step 7 . Roll the dough into long squares
Step 8 . And then fold it into three layers
Step 9 . Refrigerate again, repeat steps 7-9 for 3 times
Step 10 . After three times, take out the dough and roll it into squares
Step 11 . Cut the middle of the face piece into two equal pieces, and coat one of them with surface egg liquid
Step 12 . Put cranberries on the noodles coated with surface egg liquid
Step 13 . Cover the other side
Step 14 . Cut the patch into an equal strip shape, and cut another knife in the middle. Do not cut the two ends completely
Step 15 . Pass through the two ends of each dough piece to the place cut in the middle, which looks like fried dough twist
Step 16 . Place the prepared dough in the baking tray and ferment it in a warm and wet place
Step 17 . After being fermented to twice the size, it is coated with surface egg liquid and sent to the 180 degree oven
Step 18 . Bake for 20 minutes, then take out
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