Bread Flour 30g
Tapioca Starch 130g
Egg 1 pc
Unsalted Butter 30g
Sea Salt ½ tsp
Sieve the bread flour, mix well with the egg and chopped dried cranberries. Add milk, unsalted butter, sugar and sea salt into a pot and cook over low heat until the butter melted.
When the butter is melted, add bread flour and mix it with an egg whisk until it becomes sticky. Then, turn off the heat. (Note: If the milk is too hot, the flour mixture will become very hard).
Take the flour mixture away from the heat, add tapioca starch and stir with a spatula until fully incorporated.
Add the egg syrup in portions and mix well. Check if the mixture is good: When the scraper scoops up the mixture, the mixture can stick to the scraper in a film state. (1 large egg is enough, or 2 small eggs can be used)
Add the chopped dried cranberries and mix well.
Preheat the oven to 180 ºC. Take a pastry bag with a round pastry tube, add (6) and poke it on a baking tray lined with butter paper. About 5-6 cm is perfect for each. It is also the best to separate each one by 3-4 cm. After being neatly arranged, bake for 20-25 minutes and serve!