Chinese Food
Crisp Cranberry biscuit
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This Cranberry biscuit is really super simple. I remember my first baking work was this biscuit. The first successful work made me happy^_ ^It's a happy thing to eat the biscuits you bake yourself. The thick milk flavor is mixed with the taste of cranberry. It is not greasy but oily. It is crisp at the entrance. The aftertaste is mellow and full of fragrance. It is a very classic dessert.
Cooking ingredients
Cooking Steps
Step1:60g butter softens at room temperature, then add 60g sugar powder (or fine sugar) and stir evenly. The amount of sugar powder is adjusted according to personal preference. My taste is sweet. I personally feel that butter is better to soften to cream shape than to completely soften to liquid shape. It is not easy to disperse in the later period of plastic surgery.
Step2:Put in about 30 grams of egg mixture. Stir evenl
Step3:Add 3040g dried cranberries (according to personal preference) and stir well. I put 40 grams. More.
Step4:Sift in 100g of low gluten flour. Mix wel
Step5:Make the mixed dough into a long column (figure left) - it can be made into a straight column (cut out to be a square biscuit) or a cylinder (cut out to be a round biscuit). Wrap in plastic wrap. Refrigerate for one hour (note not refrigerate). Cut into thin slices about 7 mm thick. Put them in the baking tray with oil paper.
Step6:Preheat the oven at 155 ℃ for 10 minutes. Bake for 2025 minutes. Watch for the last few minutes. Just color the surface.
Step7:It's OK to color the surface. You can eat it when it's cool.
Cooking tips:1. The oven temperature of each brand is different. Some are high and some are low. I bought an oven thermometer. Generally, the internal temperature of the oven shall prevail. 2. 10 grams of milk powder can also be added to the ingredients. It's more fragrant. I didn't write it on it. It's because it's not necessary. It's completely based on personal taste. There are skills in making delicious dishes.
