Cooking Steps

1. 

   Step1:Family Hei hei low gluten flour (135g) and milk powder (20g) sifted togethe

2. 

   Step2:Butter (95g) can be softened (otherwise, it will stick to your hands later. Don't make a mistake like me. Soften too much, as long as your fingers can poke holes

3. 

   Step3:Cranberries (45g) are cut into smaller chunks. When they are small, the biscuits will be easier to cut (you can omit this step for fear of trouble

4. 

   Step4:Soften butter (95g) and add sugar powder (75g) and stir evenl

5. 

   Step5:Stir Cranberry in butte

6. 

   Step6:Cranberries, etc. into sifted low gluten flour (135g) and milk powder (20g

7. 

   Step7:White hands rub them togethe

8. 

   Step8:Knead the growth bar, shape it slightly, spread a piece of oil paper, and put the cranberry dough on it

9. 

   Step9:Cover the dough with oil paper and pat it slightly across the oil paper for shapin

10. 

    Step10:It's better to roll and shape the square dough, then knead the extra oil paper on both sides and put it into the refrigerator (frozen) for an hour, and then take it out (the dough can be cut after it's set hard

11. 

    Step11:Take it out of the fridge in an hour and it's very regular (you can preheat the oven for 150 ° 5 minutes at this time

12. 

    Step12:Use a faster one to slic

13. 

    Step13:Spread oil paper in the baking tray and put the cut biscuits on it (bake the biscuits in the middle of the 150 degree oven for 20 minutes or so, and the biscuits will turn yellow a little bit. It is recommended to observe the biscuits in the last few minutes

14. 

    Step14:(to make tea flavored or other flavored biscuits, change 6 grams of low gluten flour into other flour.

15. 

    Step15:Xihe packed finished product