Fang Zi is from "Tengda Chiaki's salty shell fruit and sweet shell fruit", this method only needs one fermentation. The combination of cranberry and white is really wonderful. Come and try it. *Update information: 125 grams of water is the amount of formula in the original book, because the daily powder is larger than the domestic powder, I have no reduction because the water is more suitable for novice operation, the dough feels not very hard, and the bite is guaranteed. The state will not be difficult. Children who are familiar with the state of the baguette dough can try to reduce the amount to 110 grams.
In addition to all the materials except cranberry and white chocolate, butter, mix well. Add the butter and cranberry into a smooth dough after the oil method (the expansion stage is OK, not to the full stage).
The dough was divided into 6 equal portions and rounded. Wake up for 10 minutes.
Take a dough and press it into a rectangle with your palm. Place the white chocolate in the lower left position. The right and top should be a little empty.
Tighten tightly from bottom to top, try to drain the air and pinch the seal.
The dough was rolled long (about 20 cm) and squashed into a sheet at 3 cm on the right side.
Connect end to end, wrap the left side with the right side, and pinch the sheet area tightly.
Apply a little olive oil to the center of the circle and wake up for 20 minutes (30 minutes when the weather is cold).
Pour 1L of water into the pot, add 50 grams of white sugar (outside the square component), boil it, and turn it into a minimum heat (only the inner ring has a flame). Add the bagels, boil for 30 seconds on each side, remove them on both sides, and drain the water into the baking tray.
Preheat the oven, add the bagels, 200 degrees, middle and lower layers, 23 minutes.
Since each person's oven conditions are different, please determine the baking time depending on the degree of coloring.