50g of low-gluten flour, 30g of sugar powder, 40g of cranberries, 80g of milk powder, 60g of butter, 25g of eggs, 25g of sugar, 2g of salt, 3g of yeast, 25g of butter, 48g of eggs, 200g of high-gluten flour and water 1 10g.

working methods

1. Except butter, put all the ingredients into the kneading basin of the chef's machine, start the first gear and knead the dough. After kneading the dough, add the butter and continue to turn on the chef's machine to knead the dough.

2. Knead to the completion stage (the film can be pulled out) for about 20 minutes. Round, put in a pot, cover with plastic wrap and ferment to twice the size.

3. Take it out and divide it into 9 parts. Make a circle and let stand for 20 minutes.

4. Take one of them, roll it into a circle and wrap it with stuffing (as shown below).

5. Wrap it and close it.

6. Put in the baking tray in turn.

7. Ferment in a warm place. Brush egg liquid and sprinkle white sesame seeds when you are twice as big.

8. Preheat oven 180 degrees, middle layer 15- 18 minutes.

Filling method: when flour can be fermented, make the filling well.

1. Soften butter at room temperature, add powdered sugar and stir well.

2. Add the egg mixture and stir well.

3. Add milk powder and mix well.

4. Add chopped dried cranberries, stir well, and refrigerate in the refrigerator until hard.