Cooking Steps

1. 

   Step1:After 240 g butter softens at room temperature, stir with electric beater until smoot

2. 

   Step2:Sift 100 grams of corn starch. Stir them evenly with a scraper

3. 

   Step3:Add 40 g of whole egg mixture. Stir until it is completely fuse

4. 

   Step4:Mix well. Pour in 95g chopped cranberries. Stir wel

5. 

   Step5:Sift 260 g of low gluten flour and 120 g of sugar powder. Mix wel

6. 

   Step6:Put the dough into the mold (if there is no mold, shape the dough into a rectangle about 6cm wide and 4cm high by hand), shape the long strip, and refrigerate it for 2 hours

7. 

   Step7:Take it out after freezing and forming. Cut it into about 0.8cm Posterior slic

8. 

   Step8:Put it into the preheated oven. Bake for 15 minutes at 192 ℃ for the upper tube and 140 ℃ for the lower tube

9. 

   Step9:Dangdang. Meimei's finished product.