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1
Put the ingredients except butter and salt into the bread machine bucket. -
2
Start the bread machine, knead the dough until it is malleable, add butter, and continue kneading with salt until the dough doubles in size at the end of the program. -
3
Divide the dough into 10 small portions, knead and let rest for 10 minutes. -
4
While the dough is resting, make the soufflé filling. Mix the eggs, butter, and sugar until evenly mixed. -
5
Add dried cranberries and stir evenly. -
6
Add milk powder and stir evenly. -
7
Take a piece of dough and roll it into a thin sheet, spread the cranberry soufflé filling and roll it up from one end. -
8
After everything is done, flatten the long noodle roll and roll it into a long strip, as shown in the picture, cut 2 knives without cutting the top. -
9
Braid it into rows and pinch it tightly. -
10
Pinch both ends downward and the bread embryo is ready. -
11
Place it in the mold, spray a layer of water on the surface to increase the humidity, and sprinkle with white sesame seeds. -
12
Place in the oven to ferment until it doubles in size, with the lower layer set to 160 degrees for 25 minutes. -
13
Picture of the finished product.