Cooking Steps

1. 

   Step1:Mix all dough ingredients. Knead until extende

2. 

   Step2:Divide into 5 parts, roll them respectively, cover with plastic wrap and wake up for 1015 minute

3. 

   Step3:When you wake up, cut up the cranberry and white chocolate for stuffing

4. 

   Step4:Take a good dough and roll it into oval shap

5. 

   Step5:With cranberry and white chocolate chip

6. 

   Step6:Roll up along the long side. Tighten at the en

7. 

   Step7:Wrap one end of the dough around the other end. Shape it into a circle (for the detailed step-by-step diagram of shaping, please refer to the previous - [original Beiguo]

8. 

   Step8:Place the shaped green body on the cut oil paper (easy to take) and cover with plastic film. Wake up for 30 minutes at room temperature (about 26 ℃

9. 

   Step9:Boil with clear water (there is no sugar water here. It will be more sweet if boiled with sugar water according to the traditional method) and turn the medium and small fire to keep the water slightly boiling. Put in the uncooked green body and boil it for about 20 seconds on both sides respectively, and then drain the water

10. 

    Step10:Put it on the baking tray with tin paper or oil paper. Put it into the oven with 200 ℃ and bake it at 200 ℃ for 5 minutes, then turn it to 175 ℃ and bake it for 18 minutes. Take it out and cool it (white chocolate has edges and corners which are easy to prick the skin. It may burst out when baking. I cleaned it immediately after baking.

11. 

    Step11:White chocolate for surface decoration melts in hot wate

12. 

    Step12:Squeeze on the cooled surface as shown. Sprinkle with chopped cranberry. Cool it until it is completely solidifie

13. 

    Step13:Finished product

14. 

    Step14:Tangent