1. Weigh all materials
2. Chopped dried cranberries
3. Mix the medium dough materials evenly and knead it into a smooth dough, put it in the refrigerator to ferment overnight (temperature 4 to 5 degrees)
4. Tear the fermented medium dough into small pieces and add all the ingredients except butter in the main dough
5. Knead until smooth, add softened butter, knead until you can pull out a large piece of film
6. Put it in the basin and cover with plastic wrap
7. Put it in a warm and humid place to ferment for half an hour
8. Take out the dough, ventilate and knead it, roll it into a rectangular shape, spread a layer of peanut oil (you can brush with melted butter, or brush with honey), sprinkle with black sesame seeds and chopped dried cranberries
9. Fold to the right at one third
10. Cover with a third to the left, cover with plastic wrap and let it rest for 15 minutes
11. Roll out into a rectangle again, brush another layer of peanut oil, and continue to fold one third to the right
12. Fold another third to the left, cover with plastic wrap and let it rest for 15 minutes
13. Roll into a rectangle
14. Slice
15. Dice
16. Put it on a baking tray and put it in a warm and humid place to ferment to double its size
17. Brush with whole egg mixture and sprinkle with black sesame seeds
18. Put it in the preheated oven, middle level, upper and lower heat, 145 degrees, about 20 minutes
19. Attached to the breadboard made for me by my father, it’s so beautiful~
