Cooking Steps

1. 

   Step1:Sift the salt, sugar, low gluten flour and baking powder in the formula together for 2 times, and then sift them into the cooking basi

2. 

   Step2:Cut the butter after refrigeration into small pieces. Put it into the cooking basi

3. 

   Step3:Wear gloves and rub both butter and flour into powder. As shown in the picture, the degree is enough

4. 

   Step4:Milk after cold storag

5. 

   Step5:Use a scraper to mix until there is no obvious dry powder. Do not over mix

6. 

   Step6:Soak cranberries in rum for 30 minutes in advance. Add cranberries and rum togethe

7. 

   Step7:It's OK to press and mix evenly with a scraper. It's better not to stir too much. After wrapping the plastic wrap, refrigerate and relax for 1 hour

8. 

   Step8:Roll the dough on the table with the help of the fresh-keeping film, that is, roll the dough again after it is folded in half when it is 1cm thick

9. 

   Step9:After the above rolling system is repeated for 6 times, the final rolling shall be 2cm thick. It is OK to use the circular die of proper size to press the die

10. 

    Step10:Evenly place in the baking tra

11. 

    Step11:Preheat the oven in advance. Bake it at 190 ℃ for 20 minutes. The surface is golden