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Let’s make the cranberry cheese sandwich filling first. Because today’s dough only needs one fermentation, we need to prepare the filling in advance. I always use Duomeixian cream cheese. One piece is enough to make 6 loaves. It has a mellow taste and rich milky aroma. It is a trustworthy brand. My children love it, so I always use cream cheese that has been softened at room temperature. Put it in a basin, add fine sugar and crushed cranberries. Chop some of the dried cranberries you buy before using them, press them with a spatula and mix them evenly, then put them in the refrigerator for later use. -
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Next, knead the dough. Put high-gluten flour, milk powder, fine sugar, and yeast powder into the kneading tank, and add eggs, milk and other liquid ingredients. -
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Select the "Western" mode of the kneading machine and set the time to 15 minutes. -
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Pause the dough mixer after kneading for five minutes to judge the state of the dough. It is about 7-8 gluten-forming state (Picture 1). At this time, add softened butter at room temperature and start the kneader to continue. Knead the dough, and the butter will quickly blend into the dough. Knead again for 8 minutes, pause the mixer, and judge the dough state. At this time, the dough has formed a glove film (Picture 3). This state can be used to make bread. Remove the dough from kneading. Take it out from the vat, round it up, and the dough will appear delicate, smooth, and shiny (Figure 4). You can also judge the state of the dough by its appearance and you can make bread. -
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Divide the dough into 6 equal parts. Roll each part into a round shape and flatten it. Use a rolling pin to roll it out. Put the cranberry cheese filling into a piping bag. Cut a large opening at the end and place it in the center of the dough. Squeeze in the filling, lift up the sides of the dough, and shape into a triangle. Be sure to pinch the edge tightly and place the edge downward. -
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Place the baking tray for fermentation. The fermentation box, oven fermentation function or room temperature fermentation can be used. Choose according to your actual situation. The machine fermentation setting temperature is 37 degrees, and the fermentation time is about one The dough will ferment for about 1.5 hours until it is about 1.5 times in size. Use your fingers to press the small pits and slowly spring back to complete the fermentation. Sift the high-gluten flour on the surface and use a bag cutter to make patterns. Preheat the oven to 180 degrees in advance. Bake the middle layer. Bake for about 18 minutes, covering with tin foil according to the coloring. -
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After taking out the oven, shake the baking pan to release the heat and place it on a wire rack to cool. -
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Let it dry until there is a little bit of residual warmth, and when you can barely feel the temperature, put it in a sealed bag and store it. It can be frozen but not refrigerated. Refrigeration will make the bread hard. -
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A whole block of cream cheese is filled with fillings. It is a paradise for cheese lovers. One bite is super satisfying!