Cooking Steps

1. 

   Step1:1. Soften butter at room temperature in advance, cut it into small pieces, add sugar powder and stir evenly.

2. 

   Step2:Always use a scraper to blend into the image.

3. 

   Step3:Add egg white. Mix quickly and evenly.

4. 

   Step4:Add the chopped cranberries. Stir roughly.

5. 

   Step5:. pour in low gluten flour and milk powder. Stir until there is no dry powder. Stir for several times. Remember to use a scraper to stir. Do not stir in circles. It will affect the gluten of flour. Instead, turn it over until it is evenly mixed. Of course, do not turn it over too much. It will affect the tast

6. 

   Step6:Blend into pictur

7. 

   Step7:Put it into a rectangular wooden box. It's sticky. Take your time. Note - if there is no wooden box for a while, you can shape a rectangle or a circle by hand. It's not necessarily the same as mine. I'm just convenient for drawing.

8. 

   Step8:. put it in the refrigerator for freezing for an hour. Take out the slice and master the thickness of about 0.5cm. Try to cut the same thickness as much as possible. Attention. It's frozen for about an hour and a half in summer and an hour in winter. One summer, I made cranberries. After freezing for only one hour, I took out slices and baked them. At last, they baked them into a pool of water.. It's all a lesson to remembe

9. 

   Step9:. put it in the oven for about 150 ℃ for 20 minutes. Stare at it for the last few minutes to avoid being tortured. After baking, take it out and cool it. Keep it sealed. Because there is no additive, it can be kept for about a month at most. Eat it as soon as possible. This biscuit has a good taste. It's moderate in sour and sweet. In fact, it's gone in a few days. Each family's oven temperature will have some deviation. Slowly find out their own oven temper.