Chinese Food
Different milk flavored Cranberry biscuits
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This is a special biscuit. I learned it from the teacher. The biscuit outside is very crisp. It can also be kept in a sealed bottle without filling. The filling inside is cream cheese A kind of butter A kind of Condensed milk A kind of Powdered Milk A kind of Cranberries Try this for the first time. The taste is very different.
Cooking ingredients
Cooking Steps
Step1:Pour low powder and milk powder into a clean oil-free bowl at the same tim
Step2:Mix well with spoo
Step3:Sift the mixed powder onto a piece of oiled pape
Step4:It's sifted powde
Step5:Put the butter and sugar powder into a clean stainless steel basin without oil. Pay attention to soften the butter at room temperature in advance. Press it with your fingers to have a big pit
Step6:First, use a scraper to mix the sugar powder into the butter until there is no dry powder. This is to prevent the sugar powder from popping out during the process of beating
Step7:Whisk the butter in a medium speed until it turns white and plumage
Step8:Add yol
Step9:Beat butter at a low speed. Beat well
Step10:Add half of the sifted flour to the whipped butte
Step11:Mix evenly by pressure mixin
Step12:Mix until there is no dry powde
Step13:Then pour in the remaining powder. Cut and mix evenly. You can also alternate the two ways
Step14:Mix the same dough and use the palm of your hand to push it out from top to bottom. This method can take 3 to 4 cycles
Step15:Shape the dough into a cylinder by han
Step16:Then place the cylinder vertically. Press the palm down to form a cake
Step17:Wrap the plastic wrap and refrigerate for 20 minute
Step18:The dough starts to be filled during freezing. First, press cream cheese with a spatula and mix well
Step19:Pour all remaining ingredients of cheese filling into stainless steel basi
Step20:It is also mixed evenly by pressin
Step21:Use the eggbeater to beat at low speed until it is even and smooth to feathe
Step22:Make the wrap firmer in cold storag
Step23:Take out the frozen dough. It can be seen that the edge is hard and the inside is soft. There is a small pit by hand
Step24:Remove the plastic wrap. Crush with a rolling pi
Step25:Press the dough from top to bottom by hand. It can be operated together with the help of scraper. Do not rub it and it will get cramped
Step26:Use a rolling pin to press the dough into a piece with uniform thickness. The thickness is about 4mm. Oil paper is laid on the top and bottom of the dough for easy operation. The dough is sent to the refrigerator with the baking tray for freezing for 5 to 10 minutes
Step27:Turn the baking tray upside down after taking it out. Then put the oilpaper and the dough on the baking tray. Press the dough with the pineapple crispy rectangular mold. At the same time, preheat the oven 155 degrees
Step28:Put the pressed rectangular dough into the baking tray with oil paper laid in order. Make room for it
Step29:Bake for 20 minutes at 150 degrees in the middle of the ove
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Cooking tips:1. After the biscuits are filled, refrigerate them for 3 days and finish them. 2. If the biscuits are not filled, they can be kept in sealed cans for 2 weeks. There are skills in cooking.
