1. Cut butter into cubes and soften with salt at room temperature
2. Add powdered sugar in three times and beat until the color turns pale, fluffy and light
3. Add eggs when the cream is warm (I made two servings here)
4. Add egg cream and vanilla seeds to the butter in portions to beat
5. Add sifted low-gluten flour and mix well
6. Add chopped cranberries and mix well
7. Squeeze it on the baking tray with the eight-tooth flower mouth
8. The middle layer of the oven is heated at 170 degrees for 18 minutes
Tips:Just chop the cranberry to squeeze it out with the flower mouth, and leave the vanilla pod on it.
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