Cooking Steps

1. 

   Step1:Prepare the required materials; the butter melts at room temperatur

2. 

   Step2:Cook the eggs to get the yolk; cook the yolk a little longer than usual ~ as for how to deal with the protein, you can do it at will

3. 

   Step3:Sift the low flour and cornstarch first; cut cranberries

4. 

   Step4:After the butter melts at room temperature, add the sugar powder into the electric eggbeater three times and beat it

5. 

   Step5:Until the color is lighter and the hair is slightly covered

6. 

   Step6:Put the yolk in the sieve and press it through with a spoon

7. 

   Step7:After sieving, scrape off the yolk stuck on the screen with a spoon. Then mix the butter and yolk evenly

8. 

   Step8:Add sifted low flour and starch. Cut and mix well

9. 

   Step9:Add cranberries and mix well

10. 

    Step10:After mixing, knead it into a ball, wrap it with plastic wrap, refrigerate it for 1 hour; the dough should be dry, not too wet, and will not disperse because of drying

11. 

    Step11:After the dough is taken out of the refrigerator, open the plastic wrap and return to the temperature for 3 minutes

12. 

    Step12:Take about 10 grams of dough and rub them into small balls and put them on the baking tray

13. 

    Step13:Use your thumb to press vertically in the middle of the ball. It will naturally crack around. The shape of the biscuit is OK

14. 

    Step14:Select biscuit function in the oven to preheat at 170 degrees, and then send the baking tray to the middle layer of the oven. Bake at 170 degrees for 15 minutes.

15. 

    Step15:Take it out a few minutes after baking.

16. 

    Step16:Very crisp Marguerite.