Step 1

Put the dough ingredients in a bread machine except for the butter, knead for 20 minutes, then add butter and continue kneading for 20 minutes until the glove film can be pulled out. Each bread machine has different working capabilities, so remember to pay close attention to the dough condition.

Step 2

Leave in a warm place to ferment until twice the size.

Step 3

Cut the cranberries slightly smaller with scissors and set aside.

Step 4

Fermented dough During the venting, the processed dried cranberries are kneaded into the dough. (It is recommended to use only 40 grams, and the remaining 10 grams will be used as a decoration on the top of the bread~)

Step 5

Divide the dough into 16 parts, roll it into a baking dish, put it in the oven, use a deep baking sheet to fill half a baking sheet with hot water, close the oven door and make 2 shots.

Step 6

While waiting for the second shot, you can make Mexican crispy sauce. Soften the butter at room temperature, add the powdered sugar and whip well.

Step 7

Add the whole egg mixture in two batches and stir well.

Step 8

Sift in the low-gluten flour and stir gently without particles.

Step 9

Put the finished Mexican puff pastry sauce into a piping bag, cut a small cut with scissors, and then squeeze it in circles on top of the dough~ Then sprinkle some of the remaining cranberries on top for decoration.

Step 10

Preheat the oven to 180 degrees, bake for about 20 minutes until the surface is golden brown, each oven has a different temper, remember to pay attention to the state of your bread, the color is too dark can be covered carefully, and the temperature and time can be flexibly adjusted.