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1. Prepare the ingredients
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2. Put the butter in warm water and heat it over water.
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3. Change the dried cranberries into small grains.
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4. Add the sugar and the whole egg liquid to the butter and mix well.
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5. Stir the cranberry cubes in the butter.
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6. Sift the low-gluten flour and add it to the butter.
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7. Stir the low-gluten flour and butter so that the flour absorbs the butter.
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8. Put the dough into the mold and arrange it evenly. Put it in the refrigerator and freeze for 2 hours.
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9. Take out the dough, take the dough out of the mold, defrost it, cut it into 0.5 cm slices on the dish, and put it in the baking dish.
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10. Preheat the oven for 10 minutes, in the middle of the oven, heat up and down, 200°C, 25 minutes, until the surface is slightly golden.
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