Cooking Steps

1. 

   Step1:Soften the butter, add in the soup powder and beat until it is white and swollen. Add in the egg liquid and stir well. Sift the low gluten flour and add it in several times and stir well. Add in the dried cranberry. Mix well with the scrape

2. 

   Step2:Pour it into the mold. Level it with a silicon knife. Refrigerate it for several hours and take it out. Slice it evenly

3. 

   Step3:Put oiled paper on the baking tray and bake for about 15 minutes at 170 ℃ in the oven