Cranberry biscuit

low gluten flour:250 egg liquid (broken whole egg):1 tablespoon (15ml) butter:125g sugar powder:30g Cranberry dry:100g (a little less 70g is enough) https://cp1.douguo.com/upload/caiku/5/5/6/yuan_556cefbb7593ae8f29ac4f05d2b743f6.jpeg

Cranberry biscuit

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Cranberry biscuit

Cooking Steps

  1. Step1:1. Soften butter first. When it's cold, it can be softened by boiling water. 2. Add sugar powder and sift it through flour. Otherwise, some sugar powder will congeal into a small piece. 3. Add an egg. 4. Mix and mix evenly. If there's an egg beater, you can choose to beat it with an egg beater. 5. Sift the flour and sift the low gluten flour and knead it directly. 6. Bake it up and down 170 degrees for 20 minutes (according to the specific situation of the oven To determine the time

  2. Step2:Dairy bag bought by a treasur

Cooking tips:If you add more butter, it will be crisper. If you add more sugar, the biscuits will be hard. It's best to eat them in a week. It's good for cooking.

Category of recipe

Chinese cuisine

How to cook Chinese food

How to cook Cranberry biscuit

Chinese food recipes

Cranberry biscuit recipes

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