Chinese Food
Novice: milk flavored Cranberry cookie
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Kwai Cranberry is famous for its quick hands and good taste. Strong milk and cranberry sour and sweet are simply the best match.
Cooking ingredients
Cooking Steps
Step1:Get all the raw materials ready. I forgot to take the milk powde
Step2:80g butter softens at room temperature. It's OK to rub a hole easily. Add 30g sugar powder and mix well.
Step3:Add 20g egg liquid. Use electric beater to stir evenly. If the amount is large, add the egg liquid twice. Make sure to stir evenly and then add the second time.
Step4:Sift in 120g low gluten flour and 10g milk powder. Mix well. Mix it until there is no dry powder. Don't over mix it, otherwise it will not crisp.
Step5:Add the cranberry chips (try to be smaller. The taste will be better. You can also add other dried fruits). Form your favorite shape. Put them in the refrigerator and freeze for about 15 minutes. It will be easier to cut.
Step6:Cut it into 5mm thick. Put it in the middle of the baking tray for a certain interval. It will swell when baking.
Step7:Preheat the oven. Bake at 170 ° for about 20 minutes. Each oven has different spleen. Pay attention to observe the color is almost OK
Step8:The cookies are soft when they are just out of the oven. Just let them cool. If they are still soft, it can be proved that the moisture is not dried. It needs to be returned to the oven and dried at low temperature.
Cooking tips:1. When butter is softened, please don't melt it into liquid. Butter will melt faster in hot weather. Dough will be sticky. At this time, you can refrigerate dough for a while, and then take it out to continue operation. 2. Add the egg liquid in several times. It's easy to separate the water and oil. Otherwise, the taste will be very bad. There are skills in making delicious dishes.
