Cooking Steps

1. 

   Step1:Cut cranberries and set asid

2. 

   Step2:Beat butter softened at room temperature with sugar and electric egg beater. If you are afraid of splashing, you can cover the kneading machine to prevent splashing.

3. 

   Step3:Until the color is lighter and fluffy.

4. 

   Step4:Add the whole egg liquid twice. Continue to beat and blend.

5. 

   Step5:Add crushed cranberries. Mix evenly by hand.

6. 

   Step6:Sift in low flour and almond powder. Gently stir.

7. 

   Step7:If there is no dry flour, stop it immediately. Otherwise, the flour will not be easy to operate.

8. 

   Step8:Spread a plastic film or silicone paper on the table top. Use some strength to knead the dough into a rectangular shape.

9. 

   Step9:Wrap it with plastic wrap. Continue to shape it into the shape you want. Refrigerate for 50 minutes.

10. 

    Step10:Preheat the oven when it reaches the point. Heat it up to 160 ° and heat it down to 140 °. At the same time, sharpen the knife.

11. 

    Step11:Cut. Vertical table. Even cutting. My dough has a small cross section. I cut 27 pieces.

12. 

    Step12:Spread it on the baking tray paved with silicone paper. Leave a gap between each piece.

13. 

    Step13:Middle layer. Bake for 18 minutes. You can see the oil popping.

14. 

    Step14:Come out of the oven, let it cool and eat.