1. After 240 grams of butter has softened at room temperature, use an electric whisk until smooth.
2. Sift 100 grams of cornstarch and stir them evenly with a spatula.
3. Add 40 grams of whole egg liquid and stir until fully incorporated.
4. After mixing well, pour in 95 grams of chopped cranberries and mix well.
5. Sift 260 grams of low-gluten flour and 120 grams of powdered sugar and mix well.
6. Put the dough into the mold (if there is no mold, use your hands to shape the dough into a rectangular parallelepiped with a width of about 6 cm and a height of about 4 cm) into a long strip, and put it in the refrigerator for 2 hours.
7. Take it out after freezing and forming, and cut into pieces about 0.8 cm.
8. Put it into the preheated oven and bake for 15 minutes at 192°C and 140°C in the upper tube.
9. Dangdang, Meimei's finished product!
