1. Knead all ingredients except butter into a smooth dough
2. Add in small pieces of butter and knead to completion
3. Ferment in a warm and moist place to double the size, and the flour will not rebound or collapse when the fingers touch the flour, and the fermentation is complete.
4. Roll the dough into about 35cm square and cut into 4 equal parts.
5. Then cut a cut in the middle of the horizontal so that it becomes 8 yuan. Divide the small piece into 8 equal parts.
6. Put an appropriate amount of raisins and dried cranberries on each small piece, then build up one by one, each with 8 pieces, and then put them into 8 continuous molds. Ferment in a warm and humid place to double its size.
7. Brush a layer of egg liquid on the surface
8. Put it in the lower middle of the preheated oven, 170 degrees for about 16 minutes.
Tips:Pay attention to the fermentation and shaping of the dough. In the end, each oven is different. Pay attention to the color and cover the tin foil in time.
