Prepare ingredients:

Dough part: 270g of high-gluten flour, 30g of sugar, 25g of corn oil, 3g of yeast, 3g of salt, 3g of water, 90g of whole egg liquid and 80g of cranberry.

Stuffed potatoes: glutinous rice flour 90g sugar 40g corn oil10g pure milk150g.

1. First mix flour, mix 270g of high-gluten flour, 30g of sugar and 3g of salt together, then add 3g of yeast powder and 80g of whole egg liquid and mix well, then add 90g of clear water and knead until there is no dry powder (the amount of water absorbed by flour depends on the actual situation), and then add 25g of corn oil and knead well.

2. Move to the panel and knead it repeatedly into a smooth dough (it will be a little sticky when you just knead it, so you can put less dry flour or use a scraper). Printed, the dough will be kneaded in about 15 minutes, and you can see a film without kneading it to a thin glove film, then put the dough in a pot and cover it with plastic wrap to make it twice as big.

3. When making sweet potatoes, put 90g glutinous rice flour10g corn oil, 40g white sugar150g pure milk into a bowl, stir well, sieve again, cover with plastic wrap, punch holes in cold water, steam for 30min, take out of the pot, cool and repeatedly pull to increase the drawing effect, and then knead into 3 pieces. Cover with plastic wrap and set aside.

4. After the dough is proofed, press and exhaust, and knead into three parts. As shown in the figure, sprinkle some dry flour on the panel to prevent adhesion. Roll the dough into the shape of ox tongue, and roll the potatoes into the same shape. Put it on (remember to wear gloves to pull potatoes without sticking at all), then put the crushed cranberries on, roll them up from top to bottom, rub both sides, and put them in a baking tray covered with oil paper to continue to wake up, 1.5 times larger.

5. After waking up, sprinkle a layer of powder on the surface of the European bag and draw your favorite shape with the tip of the knife. If you don't force it, it will open the oven, preheat it at 150 degrees, bake it for 20 minutes and then turn it to 170 degrees 10 minutes.