Cranberry cookies
Introduction:
"When I didn't buy an oven, what I wanted to do most was Cranberry biscuits. After I bought the oven, I was stranded because I didn't have cranberries at home. I bought a bag when I went shopping last Sunday, and it started to work in the middle of last night. The finished product is very crisp, sour, sweet and delicious!"
Production steps:
Step 1: cut up the dried cranberries and set aside.
Step 2: cut the butter into small pieces, soften at room temperature, add sugar and stir well without whipping the butter.
Step 3: add a spoonful of egg liquid and stir well.
Step 4: add dried cranberries.
Step 5: sift in the low powder.
Step 6: stir well, knead into dough, and arrange into square strips.
Step 7: wrap it in plastic wrap, freeze it in refrigerator for 20 minutes, and take it out when it becomes hard.
Step 8: cut into thin slices and stack them on the baking tray covered with oil paper. Leave some gaps in the middle.
Step 9: put into the middle layer of the preheated oven, heat up and down 170 ℃ for 20 minutes.
Step 10: when the surface of biscuit turns golden yellow, it can be put out of the oven and sealed after cooling.
Materials required:
Low gluten flour: 125g
Egg: 1
Butter: 70g
Dried Cranberry: 35g
Sugar: 55g
Note: please adjust the temperature according to the spleen of your oven.
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: sweet and sour
Chinese PinYin : Man Yue Mei Bing Gan
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