[Cranberry biscuit] - crumbling biscuit(man yue mei su bing su de diao zha de bing gan )

[Cranberry biscuit] - crumbling biscuit

Introduction:

Production steps:

Step 1: cut the butter into small pieces, soften it at room temperature, and add sugar

Step 2: add a few drops of vanilla essence and beat with electric beater

Step 3: add the egg liquid in several times and continue to beat evenly

Step 4: mix the low gluten flour and baking powder evenly and sift in

Step 5: stir slightly with a rubber scraper until loose, then add the chopped dried cranberries

Step 6: make loose dough by hand

Step 7: put it into a 18cm x 18cm baking pan, spread it by hand and press it gently

Step 8: put into the preheated oven, 170 degrees for 20 minutes, after the time, continue to simmer for 10 minutes with the remaining temperature, and then put the baking net to cool

Step 9: cool thoroughly and cut into pieces

Materials required:

Dried Cranberry: 50g

Low gluten flour: 140g

Whole egg liquid: 20g

Fine granulated sugar: 30g

Butter: 60g

Vanilla: a few drops

Baking powder: 2G

Note: 1. Cranberry can be replaced by other dried fruits. 2. After adding low gluten flour, do not stir it too much, otherwise it will make flour gluten and affect the taste. 3. It's better to pour the dough directly into the baking pan and gently level it by hand. Excessive pressure will also make the flour gluten and affect the taste.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Man Yue Mei Su Bing Su De Diao Zha De Bing Gan