Cranberry biscuit and Matcha raisin biscuit
Introduction:
"My mother-in-law came to live for a week, took care of my husband and me, ate three meals a day, and made biscuits for her before leaving."
Production steps:
Step 1: soften the butter in the oven and add sugar
Step 2: whisk until the color is lighter
Step 3: add the eggs and mix well with the beater
Step 4: sift the flour, add in 3 times, mix well with shovel
Step 5: mix into a ball, knead moderately hard and soft, not sticky
Step 6: divide into two parts, first add Matcha powder and raisins, second add cranberries, mix well
Step 7: knead it into a cylindrical shape, wrap it in plastic wrap, roll it up with hard paper, and put it in the refrigerator for 3 hours
Step 8: put the slices into the oven and bake at 200 ℃ for 25 minutes
Step 9: put the slices into the oven, bake at 200 ℃ for 25 minutes, and preheat the oven in advance
Step 10: out! The taste is sweet and fragrant. The sweet and sour of cranberry and the fragrance of Matcha are my favorite
Materials required:
Salt free butter: 80g
Egg: 1
Sugar: 65 g
Low gluten flour: 160g
Corn starch: 10g
Manyuemei: 20g
Matcha powder: 5g
Raisins: 15g
Note: keep it in the refrigerator for more than 3 hours, so that the dried fruit can be cut into shape to prevent damaging the shape of biscuits
Production difficulty: unknown
Process: Baking
Production time: half an hour
Taste: sweet
Chinese PinYin : Man Yue Mei Bing Gan He Mo Cha Pu Tao Gan Bing Gan
Cranberry biscuit and Matcha raisin biscuit
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