Step 1

Pour all the ingredients (except butter) above the [Mexican paste] on the seasoning list into the mixing tank and mix well. You can use your hands or a bread machine, but it is more laborious to do it by hand, but the advantage is that it is easier to mix well with butter.

Step 2

Call in the butter, it is better to cut it into small pieces, this way it is easier to evenly distribute. Gently pull apart the dough until this filmy dough appears.

Step 3

Rub the surface evenly and place it on a baking sheet. I prepared a basin of hot water, placed it on the lower layer of the oven, placed the baking sheet on the upper layer, maintained the humidity and temperature, and then turned off the oven for about an hour to ferment to 2 times the size

Step 4

After fermentation, it is so big that it occupies half of the baking sheet, which can be compared with the above step diagram

Step 5

Knead the fermented bread and divide it into 5 parts, this recipe should be 5 90 grams of blanks, rolled and let it rise at room temperature for 15 minutes.

Step 6

Flatten the blank, not too flat, add 30 grams of cranberry filling, hold the bottom with one hand, use the index finger of the other hand, the big finger and tiger’s mouth to close the mouth, and then put it on the chopping board and roll it round

Step 7

La-la-la, wrap it, pay attention to the bottom of the bread, it is best to pinch it, otherwise it will be ugly to crack, eh, forgive me for being a Virgo

Step 8

Squeeze on Mexican paste! There is a Mexican paste recipe behind!

Step 9

Mexican paste method: Put butter, sugar, salt together, press the butter with this green thing, and mix quickly

Step 10

Add the egg mixture in two batches

Step 11

Sift in the low-gluten flour filled

Step 12

I didn’t find a piping bag and a mouth (crazy), so I used a fresh-keeping bag, but it was too soft, so I used an IKEA sealed bag, which can be squeezed with a small opening

Step 13

It’s too ugly! But here’s a word! If you have piping spouts and want this rotating shape of crispy! Just change low-gluten flour to high-gluten flour! Preheat the oven to 180 degrees! The standard for preheating is as follows: the two heating tubes of the oven are extinguished, even if the preheating is good! Heat on top and down for 15 minutes

Step 14

If you want the skin to be more yellow, you can adjust the temperature to more than 210 degrees in the last two minutes, but never for more than 2 minutes, you have to stay in the oven to see the color at any time

Step 15

The finished product is so cute and crispy. Dear friends, add a personal V letter: 412348140, I would like to share and learn from you the attitude of healthy baking and loving life