Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:Chopped cranberrie

3. 

   Step3:Butter softens at room temperatur

4. 

   Step4:Soften until there is a dent in the finger when it is pressed lightl

5. 

   Step5:Sift in all the icin

6. 

   Step6:Whisk at low speed with a blender (add a little egg liquid if the butter is not soft enough

7. 

   Step7:Beat the sugar powder and butter evenly, then add the prepared egg liquid (I have a large egg, so I have a lot of low gluten flour in the back). After adding the egg liquid, use the mixer to stir it evenly at a low speed

8. 

   Step8:Sift in all low gluten flou

9. 

   Step9:Use a scraper to stir evenly (it's OK to start. But the final dough is not sticky like baozi bread. So it's better to wear gloves if you start

10. 

    Step10:In fact, it's more convenient to use a scraper to stir into this state at most

11. 

    Step11:Mix the dough into a flour that can't see white. Mix well and dry cranberries

12. 

    Step12:This step can be done with a scraper. Stir the dried cranberries well

13. 

    Step13:Spread a plastic wra

14. 

    Step14:Put the dough on the plastic wrap (you'll find it's nice. It doesn't stick at all

15. 

    Step15:Then make it into a cuboid shape (there are special molds for sale on the Internet. It doesn't need to be particularly beautiful because of what you eat). Put it in the refrigerator for 1 hou

16. 

    Step16:Take them out of the refrigerator and cut them into 45mm wide biscuits and put them on the baking tray with silicone paper (larger interval is recommended, otherwise the biscuits will stick

17. 

    Step17:It's OK to bake in the oven at 170 ℃ for about 2022 minutes (it'll be crispy if it's a little cold after it's taken out