Chinese Food
Cranberry biscuit
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Cranberry biscuit can be said to be an entry-level biscuit for new bakers. At that time, I had the first biscuit in the oven. It was Cranberry biscuit. It was made according to teacher Jun's prescription. It never failed. Today I think of it again. It has not been made for a long time. There are some materials in my family. It's full. Let's do it.
Cooking ingredients
Cooking Steps
Step1:Prepare low gluten flour, prune, butter, egg and sugar powder.
Step2:The butter is softened in an egg basin. The vines are dried and soaked in rum. The flour is sifted. The egg mixture is sifted.
Step3:Add the softened butter into the sugar powder. Stir evenly in the middle of the electric eggbeater.
Step4:Add the egg mixture twice and beat it with the electric beater until fluffy. No need to beat.
Step5:Sift the flour and put it into the basin. Mix well with the silica gel scraper.
Step6:Dry cranberries out of rum and drain. Put them in the flour paste and mix well with silica gel scraper.
Step7:Put the dough into the mould with the plastic wrap and level it. Refrigerate it for half an hour.
Step8:The frozen dough is cut into about 0.6cm thick slices. Cut evenly.
Step9:Preheat the baking tray 180 degrees for ten minutes. Place the cranberry biscuits on the baking tray lined with oil paper. Leave a space for the biscuits to be evenly heated. Bake the biscuits 180 degrees in the middle layer for 15 minutes
Step10:The sweet and crisp Cranberry biscuit is ready. It's good to make. You can try it, too.
Cooking tips:When baking, cover the biscuit with tin paper in the last 5 minutes to prevent the color from being too deep. Dry the cranberry soaked in rum. The biscuit made by this method tastes more fragrant and tastes better. The whole dough must be frozen for more than half an hour. Otherwise, cut it with a knife and it will not take shape. There are skills in making delicious dishes.
