1. Stir the yeast with warm water, mix the flour and rye flour, add 2 grams of salt and mix well
2. Pour the yeast water into the side and knead it evenly and knead it into a smooth dough, cover it and ferment to 2 times its size
3. Take out the exhaust spheron and let it stand for 15 minutes
4. Divide into about 50 grams of dough
5. 2 servings in a group, roll the dough into evenly rounded dough (not too thin)
6. Fold in half first
7. Fold in half again (as shown in the picture)
8. Cut the folded noodles twice into three pieces
9. The two largest cuts are facing each other, and the remaining two sets are facing each other with the longest side
10. Add the last 2 and stack up
11. Press down horizontally with chopsticks, as shown in the picture
12. Then press the chopsticks down longitudinally, pinch it relatively tightly, and rotate it to take out
13. Put it in the oiled steamer, cover and let stand for 20 minutes
14. After the water in the pot is boiled, steam in the steamer for 15 minutes, then turn off the heat and wait for 5 minutes before turning on
15. Garnish the top with cranberries after being out of the pot
Tips:1. The dough is harder and easier to shape
2. It doesn't matter if you don't add rye flour
3. Grasp the fermentation time and don’t over-progress
