How to make cream cranberry layer buns

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  1. Melt the frozen butter first and cool it slightly to about 30 degrees.Pour in 60 grams of milk and mix well.You can also use fresh cream directly.I used leftover cream that was frozen.(If there is no cream, directly change to 30 grams of milk formula, which means a total of 90 grams of milk liquid without heating.)

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  2.I used a chef's machine to knead the dough this time, adding liquid first, then adding sugar diagonally, then salt, high flour and finally yeast.As shown in the picture

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  3.Pour in the melted butter liquid and cream liquid.

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  4. Finally, add a duck egg, egg liquid is fine (´-ω -`)

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  5. It’s OK to knead it into a thin film.No gloves are needed.The membrane will also be stringy and soft, so don’t use it.This is based on experience in making bread.

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  6. It is autumn and the room temperature is about 20 degrees.Place the oven surface and cover it with plastic wrap Or damp cotton cloth, fermented to about 2 times the size, as long as it does not shrink back as shown in the picture.It can be fermented at room temperature in summer.

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  7. After the dough is deflated, roll it out directly to this thickness.About 2 mm.After the other butter (butter for brushing the dough) is melted, add flavorless salad oil or corn oil and mix it, then use a brush to brush it on the rolled dough as shown.

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  8.Chop the cranberries as shown...

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  9.Fold it in half like this...

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  10.Fold again...

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  11.Cut into similar pieces...

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  12.Put it in a baking pan and spread it with oilcloth.Prepare for 2 rounds of fermentation at a humidity of 78 and a temperature of about 32 or in the oven.

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  13. Preheat the oven to 180 degrees for 6 minutes in advance, then lower the heat to 160 degrees Heat 180 degrees, lower shelf of the oven, cover with tin foil for 25 minutes

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  14.Out of the oven...

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  15.It is better to tear it apart and eat it.It has a generous amount of buttery butter on the outside and a crispy texture on the inside.Friends who like it, try it!