Chinese Food
Cranberry biscuit
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Make delicious hand-made biscuits for your family. In addition to the good taste, you need to attract the appearance. Many students know how to use the Internet to draw gourds according to others' prescriptions. The beautiful finished drawings of the building owners are quite attractive to them. However, not everyone can copy a perfect work. Therefore, before practice, you should check the production tips in the recipe. Take a rough look at the production process. If there is something you can't see or write clearly, you can skip this recipe. Find other owners. The cranberry biscuit of this recipe is good to eat. It's teacher Jun's recipe. The difference is - 1. I adjusted the temperature and time (original recipe - 150 ° C, baking for 15 minutes) according to the situation of my oven. I used a 43l to5438 oven. It's generally airtight. 150 ° C is used for baking cakes. Generally, 180 ° C is used for baking biscuits. This is my experience. Please do it according to the actual temperature of your oven
Cooking ingredients
Cooking Steps
Step1:Cut butter into small pieces and soften.
Step2:Add sugar powder. Beat with egg beater until combined.
Step3:Add the whole egg liquid (2 tablespoons, about 30ml). Beat until it is completely fused and fluffy.
Step4:Add the chopped cranberries. Mix well.
Step5:Sift in the low gluten powder and mix it into a group without dry powder.
Step6:Put the dough into a thick fresh-keeping bag and roll it into a piece about 0.6cm thick.
Step7:Put it into the freezer and freeze for 30 minutes until it is hard. Take it out. Use the mould to print out the biscuit blank. Place the side with the hole downward on the baking tray.
Step8:Preheat the to5438 oven and put it into the middle layer. Heat up and down 180 degrees. Bake for 25-30 minutes until the surface is golden.
Step9:Finished product
Step10:Finished product
Cooking tips:1. Generally, cranberry biscuits are made of frozen dough and then sliced and baked. I pursue neatness. They are printed with the help of molds. The biscuits are of the same thickness and so on. They are very beautiful. 2. Roll out the dough with the help of the fresh-keeping bag. It is neither sticky nor clean. It is easy to operate. 3, some students even refer to the recipe and production process of the recipe. But the baked biscuits are not perfect. The deformation and surface are not smooth. Then leave a message for me and even make complaints about me. Here I want to remind the most crucial detail - every time we freeze the hardened face piece before printing the cake. After printing for the first time, recombine and roll out the dough pieces, and then put them into the refrigerator for freezing until they are hard to reprint. Remember. 4. Finally, it's a cliche. The spleen of each oven is different. The baking temperature and time I give are only for reference. Pay attention to the observation later. There are skills in making delicious dishes.
