Cranberry biscuit(ren qi shou gong xiao bing gan man yue mei bing gan )

Cranberry biscuit

Introduction:

"Cranberry contains a special compound - concentrated tannic acid. In addition to being generally considered to have the function of preventing urinary tract infection, cranberry can also effectively inhibit the adhesion of Helicobacter pylori to the intestines and stomach. Helicobacter pylori is the main cause of gastric ulcer and even gastric cancer, cranberry dry retains 90% of the nutrients of cranberry, taste close to cranberry, good taste, low calorie, this Cranberry biscuit is definitely the preferred snack for women's health care! This is a very simple biscuit, do not need to send butter, small amount of eggs, so do not worry about eggs and butter emulsification is not complete, high success rate

Production steps:

Step 1: if the dried Cranberry is large, it needs to be chopped first, but not too much;

Step 2: weigh the raw materials with electronic scale;

Step 3: soften butter at room temperature, add sugar powder and stir evenly;

Step 4: pour in the egg liquid twice and stir evenly;

Step 5: pour in dried cranberry and low gluten flour, stir well;

Step 6: knead the dough by hand, then wrap the dough with plastic wrap, form a cube about 4cm wide and 4cm high, and put it into the refrigerator to freeze until hard (about 1 hour, freezing or not refrigeration);

Step 7: cut the frozen dough into 0.6cm thick slices with a knife;

Step 8: after cutting, put it into the baking pan, put it into the preheated oven, 165 degrees, middle layer, about 20 minutes, until the surface is slightly golden, then take it out to cool and enjoy.

Materials required:

Low gluten flour: 115g

Powdered sugar: 60g

Butter: 75g

Egg liquid (whole egg): 15ml

Dried Cranberry: 35g

Precautions: 1. Dried cranberries can be purchased in imported supermarkets, and can also be replaced by raisins and cherry. 2. Biscuit shape can be shaped according to their own preferences, square, round, finger shaped biscuit is the most commonly used shape. 3. When the biscuit germ is put into the baking tray, the gap between biscuits should be larger, because it will expand when baking. 4. Each oven is different, the temperature will be different, according to the actual situation of their own oven to adjust.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Fruity

Chinese PinYin : Ren Qi Shou Gong Xiao Bing Gan Man Yue Mei Bing Gan