Low sugar and low calorie: Cranberry handmade biscuit(di tang di re liang man yue mei shou gong bing gan )

Low sugar and low calorie: Cranberry handmade biscuit

Introduction:

Production steps:

Step 1: mix Cranberry with wild berry rum and soak for 15 minutes.

Step 2: sift the low flour and mix with white sugar eggs.

Step 3: add softened butter and mix it with flour by rolling

Step 4: mix them well with scraper.

Step 5: add the soaked cranberries. (don't pour the rum in at the same time.)

Step 6: knead by hand. If the powder is dry, pour the remaining rum into the mixture and knead it into a ball.

Step 7: cover the plastic film and wake up for about 30 minutes. Roll it into a rectangle with a rolling pin, about 0.5cm thick.

Step 8: press out the shape with a heart mold

Step 9: remove the leftovers. (knead again and repeat 7-9)

Step 10: place the heart-shaped biscuit on the baking tray, leave a gap between them, brush the surface with egg liquid (I brush the remaining bit of cranberry soaked rum) and put it in the preheated oven 180 degrees for 25 minutes.

Step 11: cool and eat.

Materials required:

Dried Cranberry: moderate

Wild berry rum: 20g

Egg: 1

Low powder: 150g

Sugar: 25g

Butter: 20g

Note: the attention should be paid to the uniform thickness when rolling. When pressing the die, press it down and turn it again to leave space around the biscuit blank, so that the biscuit baked is complete. When baking temperature and time to control, it is best to pay attention to, from time to time to observe, careful scorch. Don't be wordy any more. Let's go! ~~

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Di Tang Di Re Liang Man Yue Mei Shou Gong Bing Gan