Chinese Food
Cranberry Biscuits - whipped butter version. More crisp
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Cranberry biscuits are the essential dessert for baking beginners. It's very simple and 100% successful. I used to make a butter melting version. This time I made a butter beating version. The taste is more crisp and fragrant. I feel better than the butter melting version. The sugar content of my formula is only 60% of Jun's. I think it's just right.
Cooking ingredients
Cooking Steps
Step1:Cut the butter into small pieces. Soften at room temperature. Press the finger print easily. Egg break u
Step2:Beat the butter with an electric beater. Whiten the butter, like feathers.
Step3:Add sugar powder three times. Continue to beat butte
Step4:Add the egg mixture three times. Beat continuously. Make the butter completely absorb the egg liquid every time and add it agai
Step5:Sift in flour. Dry cranberrie
Step6:Mix well with a scraper. I don't have a scraper. Use a flat spoon
Step7:Put it on the plastic wrap. Make it into the shape you like. Round square ones are OK. Put it in the fridge and freeze it until it hardens. It must be ready in two hours. It doesn't matter if it's put in for a month. Then take it out and slice it and bake i
Step8:Cut into 0.5cm thick slices. Put them on the baking tray lined with oiled paper. Be sure to cut thicker. It's crisper. It's too thin and easy to burn. It will be very hard.
Step9:Oven 160 degrees. About 20 minutes. Just a little yellow
Cooking tips:1-as long as the butter softens, it's easy to pass. 2-The egg liquid must be added several times. Otherwise, the butter will be difficult to pass. 3-The slice should be thick. In this way, it's more crisp and delicious.
