Cooking Steps

1. 

   Step1:Preparation - anhydrous butter softens the eggs one day in advance (winter). Use the hand beater to break up the eggs. Use the sugar powder to brush the eggs. Use the low gluten flour to brush the eggs. Use the cranberry slices for standb

2. 

   Step2:Start - butter 60g, butter 52g, sugar powder 60g, put into a container and mix well with a rubber scraper (no need to beat

3. 

   Step3:Add 60g eggs and stir wel

4. 

   Step4:Add Cranberry 60g and stir wel

5. 

   Step5:Add 172g of low gluten flour and mix evenly with the addition method (do not over Mix

6. 

   Step6:Full rubber scraper operatio

7. 

   Step7:Take the biscuit mold (I'm a rectangular wood mold) and put the preservative film inside the mold into the batter, shape it and put it into the freezer for 1 hour (freezing is OK

8. 

   Step8:Take out the slice (0.5cm thick) and put it in the baking tra

9. 

   Step9:Heat 170, heat 150, bake for 20 minutes, take out the rotating baking tray for 5 minutes (slightly golden yellow