Preparation materials: 200 grams of low-gluten flour, 40 grams of sugar, 4 grams of baking powder, 60 grams of butter (frozen), eggs 1 piece, 80 grams of milk and 50 grams of dried cranberries.

Exercise:

Sift in 2 00 grams of low-gluten flour, add 4 0 grams of sugar and 4 grams of baking powder.

60 grams of butter (frozen butter, divided into small pieces, mine is too big, rub it ... not in the office/Kamen Rider.

Knead well and add 8 0 grams of eggs and milk.

Stir well, add 5 0 grams of dried cranberries and stir well.

Cover with plastic wrap and freeze for 1.5 minutes, which is easier to cut. Cover with plastic wrap and roll into cakes.

Divide into favorite shapes

Brush the egg liquid and preheat the middle layer in the oven 17 0 degrees for 30 minutes.

After about 20 minutes, cover the tin foil to avoid the color being too dark.

Crispy outside and tender inside.