1, 250g of wheat bran powder, 38g of fine sugar, 2g of salt, 4g of yeast, 25g of whole egg liquid, 25g of milk 150g, 25g of butter, 60g of dried cranberries and a proper amount of coconut milk.

2. Knead all the raw materials except butter and dried cranberries in a bread machine until the spread surface of gluten is smooth, add butter to knead the dough to the spread stage, add dried cranberries cut into small particles, knead evenly, and put it in a warm place for basic fermentation.

3. When the dough is twice as big, the basic fermentation is completed. After the dough is taken out and vented, it is divided into 9 parts, kneaded and relaxed for 15 minutes.

4. Knead the loose dough again, brush the surface with egg liquid, dip it in coconut, put it into the mold, cover it with plastic wrap, and put it in a warm and humid place for final fermentation.

5. When the dough is 2.5 times larger, after fermentation, put it in an oven preheated to 180℃ and bake it in the middle layer for 18 minutes.