Chinese Food
Cranberry butter biscuit
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I saw this kind of biscuit sold in the online shop. It was visually attractive. So I tried to make it myself. Before I made it, I found several prescriptions. This is my successful summary after two times. P thought this biscuit tasted better than Marguerite. Because I didn't do that. It was a little more troublesome than Marguerite. If you use my recipe and it's burnt, you really shouldn't
Cooking ingredients
Cooking Steps
Step1:It's hard to beat butter in winter. Melt it in water. Refrigerate it for 10 minutes to set. Beat butter slowly with hand beater. Then put in the sugar. Beat for a while. (beat the yolk while waiting
Step2:Mix the beaten yolk with butte
Step3:Cut cranberries. Coarse ones will do. Sprinkle a little low powder in the recipe. Knead it gently. Pour it into the butter
Step4:Then put in the mixture of low powder and starch. Then I use the eggbeater to cut in and mix it evenly. Then I use my hands to mix the flour slowly. It seems to be very dry. But when I use my hands to rub it slowly, it will become more and more sticky. Pay attention. Don't knead hard. Otherwise, it will affect the taste. Once you can make it into a ball, don't knead it.
Step5:Gently knead the dough into a stick shape, and insert it into a wooden mold padded with oilpaper. Gently press (this amount is less than two pieces), and then pour it out to see if the corners are hollow. After molding, put it into the refrigerator for freezing. My family's 16 degrees. It'll be hard in 15 minutes. It's too hard to cut. Just leave it for a whil
Step6:Slice-p, pay attention to even thickness. Otherwise, some are ripe. Some are scorched
Step7:Let's leave a gap. Bake for 10 minutes at 1600w.170 ℃ in my 35L oven. The biscuit will turn white, swell, and zizzy, then turn to 160 ℃ and bake for another 5 minutes. Look at it when baking. Try not to change the focal color. Don't be hard because its own waste heat will cover the cooked heart (just like roast steak).
Step8:It's very beautiful in bright yellow ~ one and a half dishes in a 35 inch ove
Step9:There are models and samples in the bo
Step10:Send friend
Cooking tips:Tips - 1. Butter to pass 2. Don't knead the noodles. It's OK to make dough. 3. dough stick can be cut at one time. It can be put in the refrigerator and cut as many pieces as you want. Bake fresh ones - PS - my desserts are generally not too sweet. I see that many students put more sugar in their recipes than I do. Key comments: 1. Many people say that this recipe is easy to break. Yes, when you mix the dough (mix well) and knead it hard or dry and wet it unevenly, it may cause partial scorching or easy to break after baking. 2. After baking, take out the baking tray. Don't take the cookies. When the butter is not set, it will be broken.. There are skills in making delicious dishes.
