1. Prepare the materials.
2. Soak the cranberries in warm water, soak up the water and set aside.
3. Mix the powders well.
4. All materials except butter and cranberry are kneaded into a smooth dough.
5. Add butter and continue to knead until the expansion stage, then add cranberries and knead well.
6. Leave it in a warm place for a fermentation.
7. Make 80 grams of cream cheese soften at room temperature and beat it smoothly. Add 35 grams of powdered sugar and mix well to make cheese filling.
8. After the first fermentation, the exhaust gas relaxes for 15 minutes.
9. Roll out the loosened dough into a rectangular dough sheet.
10. Press the thin bottom edge and smear the cheese filling.
11. Roll up from top to bottom.
12. Use a sharp knife to evenly cut into 9 portions.
13. Put the paper mold code into the baking tray for secondary fermentation.
14. After the second fermentation, the surface is brushed with egg liquid and sprinkled with almond slices.
15. Put it into the preheated oven, middle layer, and heat up and down at 180 degrees for about 20 minutes.
16. After baking, take it out and let it cool.
Tips:The amount of milk should be determined according to the water absorption of the flour. Don't add it all at once. Put the cut dough roll into the paper mold and press it with your hands to prevent the middle from becoming too high.
