Ingredients: 50 grams of butter, 25 grams of powdered sugar, 4 grams of baking powder, 0/70 grams of low-gluten flour, 65 grams of pure milk, 30 grams of whole egg liquid and 35 grams of dried cranberries.

Another: egg yolk 1.

Exercise:

1. Butter does not need to be softened. Add butter, powdered sugar, baking powder and low flour into a bowl, knead into granules with gloves, then add whole egg liquid and pure milk and stir until there is no dry powder. Add cranberries and stir well to form balls.

2. Put it on oiled paper, cover it with a piece of oiled paper, roll it into a disk with a thickness of about 1.5cm, and put it in the refrigerator for 30 minutes. When it is time to take it out, press it out with a circular die, put it in a baking tray, and brush a layer of egg yolk liquid on the surface.

3. Preheat the oven in advance, and fire at 160 degrees for about 20 minutes (the oven temperature can be adjusted according to the actual situation).