1. Mix ingredient A (raisins, cranberries and blueberries, 60 grams of rum, 80 grams), soak overnight; add ingredient B (300 grams of flour, 1/2 teaspoon of cinnamon powder, 30 grams of sugar, 30 grams of salt, 3 grams of yeast powder, 6 grams of milk) 120g eggs 1) mix all together, stir until the dough is slightly gluten and the surface is smooth
2. Add the butter of ingredient C (90 grams of butter and 30 grams of almond slices) in 5 times, and continue to stir until the butter is completely absorbed by the dough each time. Finally, add ingredient A (control dry liquor) and the almond slices in ingredient C, and stir until complete stage. Due to the addition of blueberries, the dough turns black and feels like rye; put the dough in a warm and moisturizing place for basic fermentation
3. Divide the twice-larged dough into 3 equal parts, round and relax for 15 minutes; flatten the dough to exhaust steam, roll the dough up and down, turn it over, turn it upside down, and then Fold it in half, spread a little high-gluten flour with a rolling pin, press the dough out a line, put the shaped dough on the baking tray, and carry out the final fermentation, about 60 minutes to 1.5 times the volume
Preheat the oven to 180 degrees. After the preheating is complete, place the baking pan in the middle of the oven and bake for about 25 minutes; immediately brush with a layer of cream to moisturize after being out of the oven, and sift a suitable amount of powdered sugar after cooling.