Cooking Steps

1. 

   Step1:Soften the butter at room temperature or by heating it with water (put the butter in the hot water and the butter will melt into liquid after a while). Add the sugar powder and mix it evenly with the hand egg beate

2. 

   Step2:Add the egg mixture. Continue to stir evenl

3. 

   Step3:Sift in low flour. Mix evenly with a rubber scraper (do not circle in the same direction. Avoid the flour from stringing

4. 

   Step4:Arrange the dough by hand into strips with a cross section of 3 * 4cm, or shape it with biscuit mold; wrap it with plastic wrap and refrigerate it for 45 minutes

5. 

   Step5:Take out the frozen cuboid dough and cut it into 0.3cm thick thin slices. Put the biscuit slices on the baking tray with oil paper laid on it. Reserve the space because the biscuit will expand when heated

6. 

   Step6:Put it in the middle layer of the preheated oven. Bake at 180 ℃ for 12 minutes, until the four corners of the surface layer are slightly golden. Take it out and cool it

7. 

   Step7:Now let's make the sandwich. Heat cheese with sugar in water. Beat with hand beater until smooth and granulated sugar melts. Set aside and air to room temperatur

8. 

   Step8:Refrigerated cream is whipped in place with an electric beater - lift the beater. Firm corners can be pulled u

9. 

   Step9:The cranberry is slightly chopped. Add the cheese paste at room temperature. Then add the whipped cream. Turn it over with a rubber scraper and mix well. The sandwich is ready

10. 

    Step10:Put the stuffing in the flower mounting bag. Squeeze out the right amount of stuffing in the middle of one biscuit. Cover another biscuit. Squeeze it a little. One biscuit is ready. Combine all the biscuits in turn. Refrigerate it in a sealed refrigerator for several hours and enjoy it