I bought a bag of dried cranberries and it didn't work, I can't wait to see how long it expires, hurry up, it's good, I like this sour, sour, sweet taste, I can't stop ha! This is an improved version of the bag, low sugar, low oil, healthier, soft inside and outside Q has a strong chew, plus the fragrance of sorghum powder, the taste is great, who eats who knows.

WHAT YOU NEED

Ingredients

Dried cranberries 50 grams
High starch flour 300 grams
100 grams of milk
One egg.
5 grams of yeast
10 grams of butter
20 g of white sugar
Proper amount of sorghum flour (used to spread bread)
4 grams of salt

How TO MADE Soft cranberry wrap

Steps 1 to 4

1. Everything except butter and dried cranberries is poured into a frying pan and stirred for 15 minutes.

2. Pour into thinly sliced cranberries and softened butter, and stir for about 15 minutes until the film comes out.

3. It is coated with a preservative film and fermented to 2.5 times the size, about 40 percent.

4. The bubbles are expelled, divided into six parts, and left to stand for about 15 minutes.

Steps 5 to 8

5. It is an oval-shaped, manned oven.

6. In the oven, ferment to twice the size, sprinkle a little water, sift through the sorghum powder, and carefully cut the opening with a knife.

7. Middle layer, up and down fire, 180 degrees, about 20 minutes.

8. The stove smells good!

9. It's round, it's cute, it's made of wood.

10. Enjoy the slices and see the finished product.

11.

Handy cooking tips

　　If you don't have sorghum flour, you can use millet flour; if you don't have flour, you can use flour, but the taste will be discounted.If you add sorghum powder to the flour, it affects the strength and taste of the flour, so I chose to sprinkle it on it.