1.Pour in all the main ingredients except butter Put it into the bread machine, put it in order from liquid to solid, and turn on the kneading function until a rough film appears.If you don’t have a bread machine, be careful when kneading by hand to avoid direct contact of sugar and salt with yeast

2.Put in Knead the softened butter into a thin layer of fascia

3. Fermentation, warm and moist Ferment until it is 2.5 times larger in volume.Dip your fingers into the dry noodles and poke them in the middle.If they do not collapse or shrink, take them out and roll them into a round shape.

4. Roll it into a square shape and brush it with a thin layer of condensed milk (honey is also acceptable) , sprinkle with cranberries.

5. Fold both sides to the middle, as shown in the picture, roll it out, and fold it again Shape into a square shape

6. Roll out the square thinly, about 0.8 thickness, too thin to taste No, it’s too thick and the buns will fall over after fermentation in the next step.

7.Cut into small pieces and place in a baking pan

8. Ferment in a warm and humid place until doubled in size.I use the oven fermentation function and put a plate of water below.

9. After fermentation, brush a layer of whole egg liquid on the bun, I I forgot to swipe it, the appearance was poor, and it was heated to 180 degrees for 13 minutes.

10. Let cool and then seal and store.