Step 1

130g warm milk 30g softened butter 40g cranberries 40g sugar 40g milk powder 5g eggs × 2.

Step 2

300g whole wheat high-gluten flour, 4g yeast 1 egg × Add 130g of warm milk, put it on a kneading machine, and knead the dough for 30 minutes.

Step 3

When the dough is almost formed, add 30g of butter and continue to knead, knead the dough and let it rise for 1 hour and 30 minutes, and the dough is twice as large.

Step 4

The fermented dough is divided into three equal parts, rolled into long strips of beef tongue, and rolled up from bottom to top.

Step 5

Roll the rolls, put them upright, roll them into long strips of beef tongue, sprinkle with cranberries, and roll them up from the bottom of the net.

Step 6

Brush the toast box with salad oil, put three bread embryos into the box, leave a gap in the middle of each, cover the lid and ferment the bread embryo for the second time to expand until the toast box is seven or eight minutes full.

Step 7

Brush a thin layer of egg yolk liquid on the bread embryo. Preheat the oven in advance at 140 degrees for 160 degrees and 160 degrees for 5 minutes, and put the toast box in the oven at 140 degrees for the upper tube and 160 degrees for 35 minutes

Step 8

After toasting, take out the upper and lower vibrating box and take it out.