Chinese Food
Make three color Cranberry biscuits at a time
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The last day of May Day holiday is left. The children will be sent to grandma's tomorrow. The parents of the two working families who have not yet started school have to meet their children's small requirements. They have made Matcha, cocoa yogurt mousse cake, mango ice cream, ham and scallion bun for two consecutive days. Honey crispy bottom bun, three-color Cranberry biscuit
Cooking ingredients
Cooking Steps
Step1:The main materials other than tea powder and cocoa powder are ready. Cut cranberries.
Step2:Butter softens (heat insulation softens slightly. Do not turn into water). Add sugar powder (white granulated sugar is ground by the blender) and beat until light yellow. Pour in the broken eggs and continue beating evenl
Step3:Add cranberries and beat evenly. Two seconds. Sift in low gluten flour. Sift in 5g corn flour (to increase the crispness or not). Divide the mats into three equal parts. In the middle of the period, put the two parts in the basin and add the Matcha powder and cocoa powder to mix them.
Step4:It's Handmade in long strips. Wrap it with plastic wrap and put it into the refrigerator for freezing. If you feel it's hard by hand, you can take it out and cut it (about half an hour). It's easy to cut it if it's not too hard or too hard.
Step5:Leave some space in the plate. It will be bigger when baking.
Step6:The upper temperature is 160 ℃ and the lower temperature is 170 ℃. Preheat and bake for 20 minutes (observe more in the last few minutes. Adjust according to your own oven's temper) and cool it in the bag.
Cooking tips:1. Corn starch increases the crispness of the mouth. 2. White sugar is not easy to change. Biscuits will have sugar granules. Sugar powder is recommended. 3. It's OK to freeze it until it's hard to hold. It's too hard to cut. It's easy to cut without ice. There are skills in making delicious dishes.
