Different milk flavored Cranberry biscuits

cookie:8 low powder:190g milk powder:30g sugar powder:30g salt free butter:110g yolk:30g Cranberry cheese filling:8 milk powder:30g condensed milk:30g salt free butter:40g cream cheese:120g Cranberry dry:25g vanilla cream:2G https://cp1.douguo.com/upload/caiku/6/4/0/yuan_64026761d592b78c5d2661371ab9f0a0.jpeg

Different milk flavored Cranberry biscuits

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Different milk flavored Cranberry biscuits

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 Steps

  1. Step1:Pour low powder and milk powder into a clean oil-free bowl at the same tim

  2. Step2:Mix well with spoo

  3. Step3:Sift the mixed powder onto a piece of oiled pape

  4. Step4:It's sifted powde

  5. 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

  6. 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

  7. Step7:Whisk the butter in a medium speed until it turns white and plumage

  8. Step8:Add yol

  9. Step9:Beat butter at a low speed. Beat well

  10. Step10:Add half of the sifted flour to the whipped butte

  11. Step11:Mix evenly by pressure mixin

  12. Step12:Mix until there is no dry powde

  13. Step13:Then pour in the remaining powder. Cut and mix evenly. You can also alternate the two ways

  14. 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

  15. Step15:Shape the dough into a cylinder by han

  16. Step16:Then place the cylinder vertically. Press the palm down to form a cake

  17. Step17:Wrap the plastic wrap and refrigerate for 20 minute

  18. Step18:The dough starts to be filled during freezing. First, press cream cheese with a spatula and mix well

  19. Step19:Pour all remaining ingredients of cheese filling into stainless steel basi

  20. Step20:It is also mixed evenly by pressin

  21. Step21:Use the eggbeater to beat at low speed until it is even and smooth to feathe

  22. Step22:Make the wrap firmer in cold storag

  23. 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

  24. Step24:Remove the plastic wrap. Crush with a rolling pi

  25. 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

  26. 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

  27. 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

  28. Step28:Put the pressed rectangular dough into the baking tray with oil paper laid in order. Make room for it

  29. Step29:Bake for 20 minutes at 150 degrees in the middle of the ove

  30. Step30:

  31. Step31:

  32. Step32:

  33. Step33:

  34. Step34:

  35. Step35:

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.

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How to cook Different milk flavored Cranberry biscuits

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Different milk flavored Cranberry biscuits recipes

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