Chinese Food
[afternoon tea] crispy and crispy. Cranberry biscuit
(137550 views)![[afternoon tea] crispy and crispy. Cranberry biscuit](https://cp1.douguo.com/upload/caiku/2/4/9/yuan_24b05988ae32dfceab1a9a061969a099.jpg)
Cranberry biscuit. It gives me the impression of being hard and crisp. But I don't like it. I like crispy outside and crispy inside instead of being hard. When I make afternoon tea and snacks, I immediately appear in my mind on a sunny afternoon. It's not too hot. On the balcony with plants, I make black tea. In front of me is a plate of cranberry biscuit that has just come out of the oven and is cold. This recipe can make about 20 biscuits.
Cooking ingredients
Cooking Steps
Step1:First of all, prepare the materials. There are still eggs in the picture. I added the almond slices separately. You don't need to add them. I made 2 parts of this formula. About 40 yuan.
Step2:Put the cranberries into a grinding cup to break them. You can also cut them with a knife. You can use a cooking machine. The thickness depends on your preference. Anyway, it's not too big.
Step3:Well beaten cranberries.
Step4:Break up the butter softened at room temperature. (just break up
Step5:Add sugar.
Step6:Beat the eggbeater evenly.
Step7:Add the eggs in batches.
Step8:Before each addition, scrape the butter on the edge to the middle and continue beating. Each time, blend the egg and butter and add another time. (otherwise, water and oil will be separated
Step9:The state of being mixed with eggs.
Step10:Add flour.
Step11:Press until there is a little dry powder.
Step12:You can add cranberries to it.
Step13:Mix evenly. Don't draw circles. Otherwise, it will get cramped. The biscuit won't be crisp.
Step14:Hang out the batter and put it on the oilpaper.
Step15:Because I do a lot of work. I can use my hands to shape it. You can use the mold with less work.
Step16:Just round it to a long rectangular column.
Step17:Use hard and straight things to straighten the edges. The edges are clear. Only in this way can it look good.
Step18:Put the shaped batter into a quick freeze. Freeze it to 80% hard. About 1 hour.
Step19:Take it out. Put it on the oilpaper.
Step20:Cut into pieces about 0.5cm thick.
Step21:Then lay it on the baking plate. Bake for 15min at 170 / 170 ° C in the middle layer. Some ovens have low temperature. You have to watch the biscuit state to increase the time. Bake until the edge of the biscuit is slightly brown. The surface is light colored. (pay attention here. The lesson of blood. When you row, there must be more space than my plate. My plate is closely arranged. Later, the expansion edge meets. Remember to leave more space.
Step22:Dengdengdengdeng. This is my second set. Leave more space. The edges are well preserved. The edges are clear. It's a very delicious biscuit. It's hard first. It's crisp. It's very layered. It's all one by one. But the calories are very high. Friends who want to lose weight should control.
Cooking tips:1. The cranberry butter doesn't need to be whipped. If it's whipped, the shape of the baked Cranberry butter will be deformed. That's why many people bake the cranberry butter and the biscuit is fat and round. 2. Dried fruit doesn't have to be cranberry. It can be dried with apricot, raisin and nut. It just needs to be broken. Otherwise, it will be difficult to cut good-looking biscuits when cutting. There are skills in making delicious dishes.
