Cooking Steps

1. 

   Step1:Preparation (reference component - 6): low gluten flour 280g butter 80g sugar 50g salt 3G aluminum free baking powder 5g milk 80g egg 1 Cranberry dry 30

2. 

   Step2:Step 1 - preheat the oven to 180 degrees. Lay butter paper in the baking tray for standby. Cut the unsalted butter into 23cm small pieces and put them in a bowl for later use.

3. 

   Step3:Step 2 - prepare the flour and take another clean big bowl. Put low gluten flour, sugar, salt and baking powder in the bowl. Mix all ingredients well. Then filter it through a fine sieve to avoid coarse particles affecting the taste.

4. 

   Step4:Step 3 - add the butter block and put it into the room temperature butter block. Stir until it is even and granular.

5. 

   Step5:Step 4 - mix the egg and milk, add the flour, then dry the cranberry, and mix well.

6. 

   Step6:Step 5 - roll out the dough and put it on the chopping board (sprinkle some dry powder on the chopping board in advance). Turn the dough into a circle and then roll it out to make it a big one. Cut it into six pieces evenly with a knife.

7. 

   Step7:Step 6 - apply the egg liquid and put the cut dough into the baking pan. Brush the yolk liquid on the surface.

8. 

   Step8:Step 7 - move the pan into the oven. Bake at 200 degrees for 20 minutes.

9. 

   Step9:Step 8 - perfect presentation with a cup of black tea to make a perfect English afternoon tea.