Cranberry cookies
Introduction:
Production steps:
Step 1: cut the cranberry into small particles and coat them with low flour or sugar powder to prevent stickiness
Step 2: soften the butter and beat with sugar. Add egg yolk in several times and stir well
Step 3: sift in the low powder. Veteran once join, novice batch join, mix well
Step 4: add cranberries and mix well. This time is slightly dry powder state
Step 5: knead the slightly dry powder into a ball
Step 6: then flatten and roll it into a 3mm thick thin sheet, and press out the shape with your favorite mold
Step 7: drain into the baking tray and brush the surface with milk
Step 8: into the oven 180 degrees 15 ~ 18 minutes, coloring can be out of the oven
Step 9: take out the oven, place the air net, and keep it sealed after it is not hot
Step 10: sealed storage
Step 11: you can also serve it immediately
Materials required:
Butter: 65g
Low gluten flour: 110g
Egg yolk: 1
Sugar: 25g
Dried Cranberry: 30g
Surface decoration milk: appropriate amount
Note: 1. The taste of this recipe is crisp. If you like a little crispy, you can change the yolk into 20g whole egg liquid. 2. Shredding Cranberry is good for clear and beautiful lines when pressing patterns. If the dough is only cut into shape, it can be omitted (that is, the dough is rolled into long strips and sliced after refrigerated)
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Man Yue Mei Xiao Su Bing
Cranberry cookies
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