Cooking Steps

1. 

   Step1:Cranberry is dry and soft. The bigger one can be cut and broken. The smaller one can be whole. Use kitchen paper to dry the wate

2. 

   Step2:Mix the high powder and salt. Cut the butter (not softened. Take it out from the refrigerator directly) into small pieces and put it into the high powder

3. 

   Step3:Knead the butter and flour by hand. Mix the butter with the high flour until the butter and the high flour are mixed into the coarse corn flour. Mix the milk, dry yeast, sugar and eggs evenly. Pour them into the high flour.

4. 

   Step4:After mixing, knead it into a smooth dough by hand

5. 

   Step5:Flatten the dough. Put cranberries on one side

6. 

   Step6:Fold the dough in half. Knead it into a circle

7. 

   Step7:Flatten it again. Put the remaining cranberry on it. Fold the dough in half to cover the cranberry. Try to cover the cranberry inside the dough. Don't expose it outside the dough.

8. 

   Step8:Knead into a smooth dough. Put it in a fresh-keeping bag. Put it in the refrigerator. Refrigerate it for one night. (if it's done in the daytime, refrigerate it for about 4 hours.

9. 

   Step9:The next morning, take out the dough and flatten it

10. 

    Step10:Use the mold to press out the shape you like. You can cut directly with a knife without using the mold.

11. 

    Step11:Preheat the oven 185 degrees. Put Sikang in the greased paper baking tray and brush with a layer of whole egg liquid

12. 

    Step12:Put it in the preheated oven. Middle layer. Heat up and down. 185 ℃. 15 minutes. (adjust the temperature and time slightly according to your oven