1. Weigh all required raw materials. The day before the cranberries are dried, soak them in rum. First put milk, sugar and salt in the bread barrel, then add flour, put yeast on the flour, and start the dough making process for 20 minutes. Then add butter and start over.

2. Check whether the dough can be pulled out with a film that is not easy to break, and then divide the dough according to the ratio of 5: 3: 2. Both monascus powder and cranberries are kneaded into the largest dough, and the matcha powder is kneaded into the smallest dough, which is put into the pot respectively, covered with plastic wrap, and fermented at room temperature of 26 degrees.

3. After the fermentation, take out the dough, gently discharge the big bubbles by hand, and then knead it round and relax for 10 minutes, then knead the red yeast dough into a cylinder, first knead the white dough into a rectangle to wrap the red dough, and finally knead the matcha dough into a rectangle to wrap the white dough.

4. Put the dough into the bread barrel, start the baking procedure, wrap the bread barrel with tin foil for 50 minutes, take it out immediately after the end, bake it on the Internet, and let it cool.

5. After cooling, slice into a sealed bag and leave it at room temperature.