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1
After weighing the ingredients, use UKOEOU10 dough mixer to beat until 70%, then add butter. Whole wheat cannot be beaten for too long. -
2
After whipping and rounding, rest at room temperature for 20 minutes and divide into small rounds, 50g each, then rest at room temperature for 20 minutes. -
3
Flatten and fold the triangle to wrap the cranberry cheese filling. -
4
Wrap into a triangle and tighten as shown. Sprinkle with flour after rising to 1.5 times in size. -
5
Gobic wind stove oven T38, wind speed 33, temperature 160, bake for 15 minutes. -
6
Very plump, evenly colored, soft texture, and the European buns can be baked in two layers at the same time easily.