1.Weigh the dough materials and filling materials and set aside.

2.Except for butter, put all the dough ingredients in the order of liquid first and then solid Bread barrel.The salt and sugar should be placed diagonally.

3. Add high powder to cover the liquid surface.Bury the yeast into the flour.

4.After setting up a "dough kneading" program, put in the cubed butter.

5. Continue to set up 2 "dough kneading" programs and knead to the expansion stage.Select the "Proof" program and ferment for 59 minutes until doubled in size.If the dough doesn't shrink back immediately when you press it, it means the dough has risen properly.

6. After the dough is deflated, roll it into a round shape again and let it rest for 15 minutes

7. Chop the dried cranberries, add cinnamon powder and powdered sugar, mix well and set aside.

8. Roll the dough into an oval shape.

9. Brush with a layer of protein solution.

10. Spread the filling evenly.

11.Slowly roll up from bottom to top and pinch.tight.

12. Divide into six equal parts.

13.Put it into the mold.I am baking chiffon cakes in an 8-inch mold, so I use the Savarin mold.

14. Let the secondary fermentation take about 30 minutes, and coat the surface with whole egg liquid.

15.Put it into the oven at 180 degrees and bake for about 25 minutes.

16. Take out of the oven and let cool before serving.