How to make cranberry hand-shredded toast

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  1.Pour the other dough ingredients into a basin and knead into a ball, then slowly add the softened butter and knead into gloves.Membrane

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  2. Place it in a warm and humid place to ferment until it doubles in size and can be sticky with your fingers Poke a hole in the flour without shrinking

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  3.Put the fermented Take out the dough and let it deflate, then cover it with plastic wrap and let it rest for 20 minutes.
  During the resting period, you can mix the butter and condensed milk and melt them into liquid.Chop the cranberries
  After 20 minutes Roll the dough into a piece
  

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  4. Apply evenly on it Spread a layer of butter condensed milk liquid (reserve the remaining butter condensed milk liquid for brushing the bread surface later) and sprinkle with cranberries.If you like it more sour and sweet, you can add cranberries
  

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  5.Sprinkle the cranberries and cut the dough to a length about the same width as the toast box

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  6. Repeat and ferment in a warm and humid place until doubled in size.The picture below is fermented and unfermented.I forgot to take a picture of it.

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  7.Brush the surface of the fermented dough with butter and condensed milk, and preheat the oven to 180º

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  8.Put it into the preheated oven and bake for about 35 minutes (there is a little butter left in the box, but it is very fragrant)