Prepare ingredients:

Dough part: high gluten flour 270g sugar 30g corn oil 25g yeast 3g salt 3g water 90g whole egg liquid 80g (cranberry proper amount).

Stuffed potatoes: glutinous rice flour 90g sugar 40g corn oil 10g pure milk 150g.

1. Mix flour first, mix 270g high-gluten flour, 30g sugar and 3g salt together, then add 3g yeast powder and 80g whole egg liquid, stir well, add 90g clear water and knead until there is no dry powder (the water absorption of flour depends on the actual situation), then add 25g corn oil and knead well.

2. Move to the panel and knead it repeatedly into a smooth dough (it will be a little sticky when it is just kneaded, so you can put less dry flour or use a scraper). In block letters, the dough will be kneaded in about 15 minutes. You can see a film without kneading it to a thin glove film, and then put the dough in a pot and cover it with plastic wrap to make it twice as big.

3. To make sweet potatoes, put 90g glutinous rice flour 10g corn oil, 40g white sugar 150g pure milk into a bowl, stir evenly, sieve again, cover with plastic wrap, punch holes in cold water, steam for 30min, take out, cool, repeatedly pull to increase the drawing effect, and knead into 3 pieces. Cover with plastic wrap and set aside.

4. When the dough is ready to be proofed, press the air and knead it into three parts. As shown in the figure, sprinkle some dry flour on the panel to prevent sticking. Roll the dough into the shape of ox tongue and pull the potatoes into the same shape. Put it on (remember to wear gloves to pull potatoes, which are not sticky at all), then put the mashed cranberries on it, roll them up from top to bottom, rub both sides, and put them in a baking tray with oily paper to continue to wake up, 1.5 times as big.

5. After waking up, sprinkle a layer of powder on the surface of Ou Bao and draw your favorite shape with the tip of the knife. If you don't use force, the oven will pop open. 150 degrees will preheat and bake for 20 minutes 170 degrees 10 minutes.