1. All materials are ready
2. Except butter, put all the dough materials into the basin and add water
3. Stir with chopsticks until there is no dry powder, and cover with plastic wrap for 30 minutes
4. Dried cranberries, chopped and set aside
5. Take out the dough, place it on the counter, and start kneading
6. When the dough is smooth, add softened butter and continue to knead
7. Knead it to pull out a large piece of film
8. Round it up, put it in a basin for basic fermentation, and cover with plastic wrap
9. When the dough is doubled, use the middle finger to dip some dry flour and poke a hole in the middle of the top of the dough.
10. Take out the dough, place it on the mat, knead the cranberries into the dough
11. Divide into 8 equal parts, round them separately, relax for 10 minutes, and cover with plastic wrap
12. Take one of the dough and roll it into a beef tongue shape
13. Roll from top to bottom into a roll, round and place in a baking tray
14. Operate the other dough in turn, put it in a non-stick baking pan, and cover with plastic wrap for final fermentation
15. When it is twice as big, brush the surface with whole egg liquid and sprinkle with almond slices; start to preheat the oven 180 degrees before brushing the egg liquid
16. Into the preheated oven, 180 degrees, middle level, upper and lower fire, about 15 minutes
17. Out of the oven, let cool on the drying rack
18. Start eating
Tips:1. After the flour is mixed, knead it for about 30 minutes, which saves effort, and the film comes out quickly;
2. Because it is a sweet bun, it is not necessary to knead the perfect glove film, but it is necessary to make the perfect toast;
3. Please adjust the amount of water according to the water absorption rate of your own flour, it is best not to put it in once;
4. The baking time and temperature are also adjusted according to the own oven;
