Chinese Food
Cranberry cookie baking beginner must learn
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Crispy biscuits are wrapped with sweet and sour cranberries. It's a good choice for me to have a piece of biscuit or tea with drinks. Cranberry biscuits are almost a must for beginners of baking Xiaobai. It's not hard to say. But it's easy to fail if you don't pay attention to some small details. Let's see some tips for making Cranberry biscuits~
Cooking ingredients
Cooking Steps
Step1:Soften the butter at room temperature to a state that can be easily scratched by a scrape
Step2:Mix the butter with sugar powder (PS - this cookie doesn't need to beat the butter
Step3:Break up the egg mixture. Pour it into the butter basin twice or three times. Stir evenl
Step4:Pour the low gluten flour into the butter bowl. After a little mixing, put on the disposable gloves and knead it with your hands. The temperature of your hands will make the dough blend better
Step5:Cut cranberries into pieces. Cover with low powder. Put them into butter basin and stir them with scraper. Wear gloves and grasp them with hands
Step6:Face all materials mix to make a soft doug
Step7:Put the dough into the biscuit mold for shaping. It can also be made into square or cylindrical shape without the help of the mold. Put the biscuit strips in the refrigerator for more than 2 hours or for more than 1 hour
Step8:Take out the frozen biscuits and cut them into 6 mm thick biscuits. Put the biscuits in the baking tray. There should be a certain distance between the biscuits. When baking, they will expand. I use a non stick baking tray. If not, the baking tray should be covered with oil paper
Step9:Preheat the oven at 160 degrees. Then put the baking tray in the middle layer. Bake for about 20 minutes. See the biscuit surface is yellowish
Step10:The cranberry biscuits with sweet and sour taste are ready. They taste excellent. The success rate is very high. It's best to eat them when they are out of the oven and slightly cooled. They can be sealed and preserved after being completely cooled. New bakers must try it.
Cooking tips:1. If there is no ready-made sugar powder, you can grind the white sugar into powder with a cooking machine. Do not use the white sugar or soft white sugar, because it is not easy to melt. It will affect the taste of the production and the finished product. 2. If the dried Cranberry particles are large, they must be chopped. Otherwise, they will not cut well when they are finally cut. It will affect the dry shape of the cake. 3. Sprinkle a little low powder on the dried Cranberry surface to better integrate with the dough. 4. Dough integrity Shape can be placed in the mold fresh-keeping film or oil paper. Convenient demoulding and delicious cooking skills.
