1. Prepare raw materials. 250g high-gluten flour, 2g salt, 4g yeast powder, 20g soft white sugar, 20g unsalted butter, 130ml milk, 1 egg, 50g cranberry.
2. Put all the ingredients except unsalted butter and cranberry into the bread bucket in turn. Select the Kneading button. Knead until the surface of the dough is smooth (about 20 minutes).
3. Put the unsalted butter into the bucket and continue to knead until the surface of the dough is smooth, and you can pull out a thin film by hand.
4. Put the cranberries in the bread bucket. Knead until the cranberries are blended with the dough.
5. The first fermentation. Ferment to double the dough volume.
6. Remove the dough from the bread maker. Knead until the gas is discharged.
7. Divide into three doughs of the same size.
8. Take a portion of the dough and roll it into a strip about 8 cm wide.
9. Roll up from one end.
10. Put the three dough rolls into the bread mold one by one for the second fermentation. When the mold is 9 minutes full, cover the lid and put it in the oven. Bake at 160 degrees for 40 minutes.
11. Take it out and let cool, then slice it.
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