1. Put the bread ingredients in the bread machine for 25 minutes except the butter.
2. Add the butter and continue mixing the dough until a large piece of tough film is pulled out of the dough.
3. Mochi material collection.
4. Put the glutinous rice flour, corn starch, and granulated sugar into the container and mix well. Add milk and stir evenly until there are no particles.
5. Put it in the microwave for 4 minutes, steam it, take it out and stir, add butter while it is still hot and knead well.
6. Divide equally into 6 parts.
7. Ferment in a warm place until it is twice and a half large.
8. Divide the dough into 6 small doughs, cover them with plastic wrap and let them rest for 15 minutes.
9. Take a small loose dough and scrab it into an oval dough.
10. Lay the mochi dough into an oval shape slightly smaller than the dough and place it on top.
11. The surface is smeared with red bean paste. Put on dried cranberries.
12. Roll down from the top.
13.
Roll it up, pinch it tightly and turn it into an olive shape and place it on a baking tray to ferment to 2 times its size.
Tips:
14. Sprinkle flour on the surface, cut out patterns, preheat the oven at 180 degrees and bake for 15-20 minutes.
