Cranberry sandwich
Introduction:
"When I was a child, I loved sandwich food most. I felt it was very fashionable. Now the pace of life has become faster. We may have tried many delicious things, but you may not have tasted this sandwich cake today. The crust is not sweet and greasy, and the stuffing is sour and sweet. It's great! Come and have a try
Production steps:
Step 1: make Cranberry stuffing first. Add the chopped dried cranberries and water to the milk pan
Step 2: boil over high heat until boiling, then turn down the heat, cover the pot and cook for about 30 minutes. If the water dries during cooking, add water and stir properly to prevent paste
Step 3: cook until the dried cranberries are soft and rotten. Add sugar and mix well
Step 4: continue to heat with low heat and keep stirring, so that the water volatilizes, and then boil to the consistency shown in the figure. Turn off the heat and let the cranberry stuffing cool
Step 5: then make the crust. Mix room temperature softened butter, softened cream cheese and sugar. Whisk until fluffy
Step 6: add the egg in two times and beat with the beater until the mixture is completely mixed
Step 7: mix low gluten flour, baking powder and baking soda and sift into the butter mixture
Step 8: mix evenly with scraper
Step 9: turn the dough, wrap it in plastic wrap and refrigerate for a while until the dough is soft and hard
Step 10: take a small piece of dough and press it into a flat circle with the palm of your hand
Step 11: put it into the prepared mold and shape it slightly by hand to make it bowl shaped,
Step 12: fill the middle with cranberry stuffing
Step 13: flatten another dough, cover the filling and trim the edges.
Step 14: after finishing, brush a layer of egg liquid on the surface, and then draw a cross pattern on the top with a fork as decoration
Step 15: put the mold into a preheated 175 ° oven, middle layer, heat up and down, bake for about 25 minutes, until the surface is golden yellow, then it can be eaten after cooling
Materials required:
Low gluten flour: 120g
Cream cheese: 40g
Dried Cranberry: 120g
Water: 250g
Baking soda: 1 / 8 teaspoon
Butter: 40g
Egg: 30g
Fine granulated sugar: 65g
Baking powder: 1 / 2 teaspoon
Note: 1, cranberry can be replaced by any dry fruit you like. For example, dried cherries and blueberries should be chopped as much as possible before using large fruits. 2. In terms of mold, besides the metal mold in the prescription, paper cup and silicone mold can also be used.
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: sweet
Chinese PinYin : Man Yue Mei Jia Xin Xian Bing
Cranberry sandwich
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