Chinese Food
Cranberry biscuit (6 times your recipe)
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Junzhi's Cranberry biscuit has always been my son's favorite. It's more difficult for me as a baking novice than cake. Bread is much smaller. The most important thing is that the biscuit itself is full of milk flavor, crispy and delicious. Even the husband who doesn't like snacks is full of praise. It still makes me feel full. The original intention of learning to bake is not to let the family eat healthy, delicious and zero added food. Though However, I am still a baking white. But I will try my best to become a baking expert as soon as possible. Come on. Let's get back to the point. Because Jun's recipe can only be made into less than two baking plates in my 30 liter oven. But there are too many foods around. It's not enough to make them less. So we changed Jun's recipe. We reduced the amount of sugar powder for children. Others are made according to Jun's recipe. It's six times. It's baked for about seven plates. Friends who want to make more can try it.
Cooking ingredients
Cooking Steps
Step1:Prepare all kinds of materials. The butter basin should be as large as possible. My egg basin is 24cm. It's hard to stir the flour after putting i
Step2:Butter softens at room temperature. If you are in a hurry, you can blow it with the hot air of a hair dryer. It will soften in a moment. Thanks to Kula, the baking elder who shares experience. She taught me how to soften butter with a hair dryer. It's really helpful. Or you can wait for room temperature to soften foolishly.
Step3:After the butter is softened, sugar powder is added, and the mixture is even. It doesn't need to be beat. The sugar powder is not available. I use white sugar to add in the blender and beat it into powder shape. It's very convenient to use it now
Step4:Add 6 tablespoons (90ml) of broken whole egg liquid. Stir evenl
Step5:Pour in the pre chopped cranberries. Don't cut them into special pieces
Step6:Pour in the sifted low gluten flour. It's not written in Jun's recipe that flour needs to be sifted. But I'm used to sifting
Step7:Stir evenly. It's dough. It's too hot. My dough is sticky and sticky. So I put on a fresh-keeping bag and put it on the dough pad after mixing
Step8:Shape the dough into a rectangle about 6cm wide and 4cm high by hand. Put it into the freezer and freeze for about an hour until the dough becomes hard (the dough is very sticky when shaping. I put the dough directly into the plastic bag for shaping. Some experts also suggest using the plastic film. If the bottom of the plastic bag is not good, the dough will be caught
Step9:Take out the frozen oblong dough and cut it into about 0.7cm piece
Step10:Cut it and put it in the baking tray. Put it in the preheated oven and bake. Plastic surgery has always been my weakness. So these biscuits look strang
Step11:Jun's recipe is 165 degrees. Middle layer. Bake for about 20 minutes until the surface is slightly golden. But it should be adjusted according to the temperature of the oven. Some of them are on the high side and some are on the low side. I bake it with two baking plates and a baking net at the same time. It's necessary to take out the baking net from top to bottom in a short time to change the position so as not to scorch. Attention for novice. It doesn't matter whether it's soft or not after baking for more than 20 minutes. It's Crispy if I take it out and cool it. I always feel it's not cooked when I bake it for the first time and it's burnt at las
Step12:Roasted all night. 24cm egg basin full of a large basi
Step13:Finally, a variety of package
Cooking tips:Friends can also change Cranberry stem into other dried fruit. It's also delicious. There are skills in making delicious dishes.
