1. Place other ingredients except butter and dried cranberries in a bread bucket.
2. Select the kneading program, check the dough after the end, and pull out the thick film.
3. Add butter and continue kneading.
4. After the program is over, check the dough and pull out the film.
5. Add dried cranberries.
6. Just knead well.
7. Put the dough in a bowl, cover it, and leave it in a warm place to ferment to 1.5-2 times its size.
8. This is the finished dough.
9. After venting, divide into 8 portions, and cover with cling film to relax for 15 minutes.
10. Spread a layer of butter on the mold.
11. Take the loose dough and roll it into a rectangular dough piece, the length is about the same as the length of the mold.
12. Turn it over and thin the bottom edge.
13. Roll up from top to bottom.
14. Put it into one side of the mold with the mouth facing down, and put two such doughs in one mold.
15. Do the rest like this.
16. Place in a warm and humid place for final fermentation.
17. Finally, the surface of the fermented dough is brushed with egg mixture, sprinkled with crispy slabs, and put into the middle layer of the preheated 180 degree oven, up and down, and bake for about 20 minutes.
18. Take out the toasted bread.
19. Unmold and put on a grill to let cool.
20. Mini toast with soft inside and good taste.
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