Chinese Food
Cranberry biscuit
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I think most of the menus on the Internet are made according to this proportion... If your friends want to make a large quantity at a time or only a part of the raw materials can be used before, please follow the ratio of low gluten flour, cranberry, egg, butter, sugar powder, 23-7-3-15-12. At the same time, multiply by the same number. It's not necessary to do so much each time
Cooking ingredients
Cooking Steps
Step1:First soften the butter. Then soften the butter. Add the sugar powder. Stir well. No need to send.
Step2:Add 1 tablespoon egg mixture. Stir well.
Step3:Pour in dried cranberries. If the cranberries are big, they need to be chopped first.
Step4:Pour in the low gluten flour (the last reason is to mix the cranberries into the butter. Add the low gluten flour to make the dough. The cranberries are not evenly distributed
Step5:Mix well. Make dough. Shape the dough into a rectangle about 6cm wide and 4cm high by hand and refrigerate it until it is hard (about 1 hour. Is it refrigerated or not
Step6:The frozen oblong dough is cut into 0.7cm thick slices with a knife. Cut it and put it in the baking tray. Put it in the preheated oven and bake. Because the size of the oven brand is different. I personally preheat 180 degrees. Bake for 15 minutes. Friends who do it for the first time can quietly observe the changes nearby. Many friends do it for the first time and it is easy to paste the four side
Cooking tips:1. This is a very simple biscuit. There is no need to beat butter. The amount of eggs is small, so there is no need to worry about the incomplete emulsification of eggs and butter. The success rate is high. 2. Cranberry can be bought in the import supermarket. 3. Cranberry can also be replaced by other dried fruits, such as raisins, cherry, etc. There are skills in making delicious dishes.
