Prepare the materials

Bread: 580g of high-gluten flour, 0/00g of egg/kloc-,320g of pure milk, 6g of salt, 90g of fine sugar, 8g of yeast, 45g of milk powder and 50g of butter.

Cheese stuffing: 500 grams of cream cheese, 65 grams of fine sugar, 45 grams of milk powder and 60 grams of dried cranberries.

working methods

1. Put all the ingredients except butter into the chef's machine and knead for 6 minutes in 6th gear. Add butter and knead for 6 minutes until the dough surface is smooth.

2. The dough is fermented to twice its size at 28℃.

Cheese stuffing:

1. Cream cheese and sugar are mixed evenly.

2. Add milk powder and dried cranberries and stir well.

3. Take out the dough, exhaust it, divide it into 12 equal parts, knead it evenly, and relax it for 15 minutes.

4. Take 1 serving of dough, roll it into a disc shape, add cheese sauce, wrap it up and knead it into a triangle, turn it over and put it in the oven for secondary fermentation for 40 minutes.

5. Sieve flour on the fermented flour, cut out patterns, put them in, and bake at 150℃ for 20 minutes.