Chinese Food
Classic Cranberry biscuit
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This is a delicious and easy to use biscuit. Just mix the raw materials evenly. Sour and sweet cranberries. And the milk flavor of butter. It's perfect. No wonder it's so classic. This time it's made into a heart shape. It's quite special.
Cooking ingredients
Cooking Steps
Step1:Dry cut cranberries.
Step2:Butter softens to the point where you can easily press a hole with your fingers.
Step3:Add the softened butter to the sugar powder. Whisk quickly and evenly with the hand whisk.
Step4:Add in the whole egg mixture. Stir quickly as well.
Step5:Sift in the low gluten flour. Mix well with a scraper or by hand.
Step6:. add dried cranberries. Mix well.
Step7:Wrap the dough with plastic wrap and refrigerate for 10 minutes.
Step8:Take out the dough and roll it with a rolling pin to form a rectangle about 0.6cm thick.
Step9:Use the biscuit mold of the student kitchen to print the heart shape.
Step10:Use a small straw to poke a hole in the heart-shaped biscuit, and then put it in the kitchen baking tray.
Step11:Put it into the preheated oven. Heat it up and down for 165 ℃. 20 minutes.
Step12:The baked biscuits can be eaten after they are taken out and put on the Internet to cool.
Cooking tips:1. Tips for softening butter in winter - slice butter and put it into the oven. Open the fermentation stage. 38 ℃. 20 minutes. 2. The cranberry needs to be chopped. Otherwise, it is difficult to cut off the biscuit mold when shaping. 3. The baking time and temperature should be adjusted according to the spleen of the oven. 4. The biscuit is soft as soon as it's baked. It's Crispy after it's cool. If it is still soft after cooling, the baking is insufficient. 5. As long as the dough is well mixed and can't see the dry powder, don't over rub it. There are skills in making delicious dishes.
