1, 230g of high-gluten flour, 20g of low-gluten flour, 32g of fine sugar, 3g of salt, 28g of whole egg, 25g of water 132g, 25g of butter, 4g of yeast powder, and appropriate amount of black raisins or cranberries.

2. All ingredients except butter are put into the kneading basin (using chef Xiaowu's machine). Knead with 1 gear until there is no dry powder, and knead with 2 gear 10 min. Knead until the surface is not sticky, and then pull out the thick film. Add the softened butter cubes and knead at 1 gear 1-2 minutes, and knead at the second gear for about 8- 10 minutes. Take a piece of bread, you can pull out the film (not toast, you don't have to knead it at all. ) put it in a glass bowl, cover it with plastic wrap and start the first fermentation. Send it twice as big and check the dough. Exhaust and weigh. 6 equal parts, knead round, cover with plastic wrap, and wake 15-20 minutes. After waking up, take a piece of dough and roll it into the shape in the picture. Turn it over and press it thin with your fingers. Roll it up Pinch your back. Six doughs are ready, and then wake up 10 minutes. Take a noodle, and then knead the noodle for about 60cm (the silica gel pad usually has a digital prompt). ) start making it up. Make up, pinch the two ends together to avoid falling apart. Put on cranberries. Start the second serve. (The secondary temperature is about 38 degrees, and the humidity is 80%). Fermentation takes about 40-50 minutes. Preheat the oven to 180℃ and bake at 170℃ for 20 minutes. Cover the road with tin foil so as not to paint it too dark. ) bake it and let it cool.