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METHOD

1. Yudane: Pour 120g of boiling water into 120g of flour, knead into a ball. Keep refrigerated overnight.
2. Knead yudane with ingredients in B until dough is well mixed.
3. Add sugar and butter(C) slowly until the dough becomes smooth and elastic (window pane stage).
4. Add in drained cranberries, one tablespoon at a time, at low speed.
5. Form the dough into a ball and bulk ferment for 30 mins or until the dough doubles in size.
6. Divide the dough into 50g pieces and form into small balls, bench rest for 10 mins.
7. Final shaping to make dough rounder and tighter.
8. Final ferment for 30 min or until double in size.
9. Egg wash and bake.
10. Bake at 180-200 degrees for 10-12 minutes.
11. Brush a layer of butter after the baking for extra shine and aroma.