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INGREDIENTS

115g Low gluten flour
35g Cranberry dried
75g butter 
60g sugar powder
15ml eggs 


DIRECTIONS
Cut the bread on all sides, spread the pulp of prunes on all sides, cut three knives at one time, and press the egg brush on all sides with a rolling pin and fold it in half. Press tightly with a fork.
Brush the egg liquid, bake at 200 degrees for 5 minutes, then brush the egg liquid and bake for 5 minutes.

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