Cranberry corn chip biscuit
Introduction:
"The name is a bit long, just to distinguish it from the raisin version. At that time, there were no cranberries, so we changed Mr. Meng's original version into raisins. Now, to copy the original version is purely to pour out something. Since some people say, why didn't we do something real? The materials are all ready-made, which has long been the intention. Mr. Meng's hand molded biscuits wanted a casual look, but he was asked why they didn't look better. How could they look like this? Some are in a daze. Biscuits must be round, square and regular? "
Production steps:
Step 1: Materials
Step 2: crush the cornflakes a little by hand
Step 3: cut up cranberries and set aside
Step 4: soften the butter and add sugar
Step 5: beat well with egg beater
Step 6: add the egg liquid in batches and stir
Step 7: make a uniform cream paste
Step 8: sift the low gluten powder and baking powder together
Step 9: mix well
Step 10: add cornflakes and cranberries
Step 11: mix well
Step 12: take about 8g with a spoon and put it directly on the baking plate
Step 13: put in the oven, middle layer, heat 170 degrees up and down, bake for 20 minutes or so, and then simmer for 10 minutes or so
Step 14: release
Materials required:
Cornflakes: 30g
Dried Cranberry: 30g
Butter: 55g
Fine granulated sugar: 45g
Whole egg: 35g
Low gluten powder: 80g
Baking powder: 1 / 4 teaspoon
Note: cranberries can also be ground with a cooking machine. No cranberries can be replaced with raisins or other dried fruits. Mix the batter irregularly to prevent gluten
Production difficulty: simple
Process: Baking
Production time: several hours
Taste: sweet
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