150g each of flour and water, add 1g of yeast and stir evenly. After fermenting at room temperature until small bubbles appear, put it in the refrigerator at 5℃ for at least 16 hours to make soup dough
2. Mix the soup dough with high-gluten flour, eggs, milk, yeast, salt, and sugar. After mixing for 20 minutes with a kneading program, add butter, and then use the kneading program to mix for 20 minutes to the complete stage. Cover with a damp cloth and ferment until 2 times larger
Divide a large dough of 150 grams, and divide the rest into small doughs each weighing 115 grams. Roll into a round, 饧 for 20 minutes, roll round, wrap in cranberry and red bean paste, pinch tightly and seal
4. Place in a baking tray, ferment to double size, brush with egg mixture, preheat the oven, bake for about 15 minutes at 140°C and 200°C, let out and cool, sprinkle with powdered sugar on the surface
Put a glass of water in the oven during baking to increase the humidity and make the bread softer.