1. Mix all the ingredients except butter and knead to the expansion stage, add butter and knead it to the glove film, and ferment at about 26 degrees to double the size. Let's steam the glutinous rice first.
2. Poke with your finger, and the serve will be completed without retracting. Look at the comparison of the left and right holes, and the left side is in good condition.
3. The texture of the finished dough is brushed.
4. Divide the dough into equal parts, cover with plastic wrap and let stand for 20 minutes.
5. Mix the whole part of the glutinous rice, put it in a steamer, and steam for 30 minutes. It is recommended to steam in a shallower bowl to shorten the time. Divide the steamed glutinous rice into equal portions for later use.
6. Roll out the dough and glutinous rice balls to equal size, spread them with walnuts and cranberries, and roll them up from top to bottom.
7. The shape is up to your liking.
8. Put it into the oven and heat it twice to twice the size, cut a few cuts with a blade, sprinkle some flour, and bake it in a 180 degree oven for 25 minutes. The temperature and time depend on the oven.
9. Baked out, let cool before eating~
10. I was in a hurry to take a photo, and opened it when it wasn't cold. It was very fragrant.
