1. Prepare the ingredients, 75g butter, 115g low-gluten flour, 55g white sugar, 35ml egg liquid, 30g cranberry. Cranberry chopped finely.
2. Butter melts at room temperature
3. Add egg liquid
4. Add white sugar and low-gluten flour and mix well.
5. Add cranberry and mix well, make a rectangular cube and freeze for an hour in the refrigerator.
6. Cut open, preheat the oven to 230 degrees, and bake for 20 minutes.
