Chinese Food
Cranberry biscuit
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This Cranberry biscuit. It's really simple. It's simple, but it's too classic. Absolutely one of the most popular biscuits at present. No need to beat butter. No need to add any artificial bulking agent. Very simple. Very crispy.
Cooking ingredients
Cooking Steps
Step1:Mix the butter softened at room temperature with sugar powder. Stir well. (picture shows high quality
Step2:Add egg white to the butter and beat again. (picture shows high quality
Step3:Sift in the low gluten flour and mix well.
Step4:Add dried cranberries to the oil. Stir well.
Step5:Put the dough into a biscuit mold and shape it. Refrigerate it for an hour.
Step6:Frozen dough. Cut into 0.8cm thick slices. Try to ensure that each slice is even in thickness. It will be even when baking.
Step7:Put the cut biscuits on the baking tray paved with oil paper. Leave some space between each biscuit.
Step8:Put the prepared biscuits into the middle layer of the preheated oven. Heat up and down for 170 ℃. 20 minutes.
Cooking tips:1. Butter must be softened at room temperature. Otherwise, it cannot be mixed with sugar powder. 2. Biscuits must pay attention to the freezing time. The time is not enough. The dough is too soft to slice. The time is too long. It will cause the dough to break. There are skills in making delicious dishes.
