Ingredients: low-gluten flour 150G, salt 1G, 30G of fine sugar, 3G of baking powder, 45G of butter, 30G of cranberries (with or without adding), eggs 1, 50G of light cream.

Exercise:

1. Sift the low-gluten flour, salt, fine sugar and baking powder into a bowl and mix well.

2. Add the frozen butter, cut into small pieces (the butter should not be softened), and knead the mixed powder and butter into fine chips.

3. Pour in whipped cream, 30G egg liquid and cranberries, stir well with a spatula first, and then put on gloves and knead well (don't rub hard to prevent hardening, just make a ball).

4. Wrap it in plastic wrap and put it in the refrigerator for 30 minutes.

5, take out, fold (repeat 3 times).

6. Use a round mold (the cardboard tube of baking paper used here is about 2 to 3CM thick), and baking with egg yolk liquid will look better.

7. Oven 170 degree preheating 10 minute, baking for 30 minutes (baking temperature depends on your own oven).

Ps: It can be served with butter/jam.