Chinese Food
No added Cranberry biscuits in the reduced sugar version
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These are biscuits I make two or three times a week. When I buy coffee or tea in my shop, I will give you a hand-made Cranberry biscuit. Everyone says it's delicious, because it's really good with coffee or tea. When I eat snacks, I can't stop eating. However, if you control your diet and pay attention to your health, please don't eat too Doha. This Cranberry biscuit is widely used in baking industry. I've seen many people share the recipe of this biscuit, and many people call it the name of & quot; Pediatrics in the baking industry. In fact, I think it's not so much a pediatrics as a basic subject. Moreover, this biscuit doesn't need to add baking powder or butter. My recipe is an improved version from Jun Zhi. Reduced sugar. Added a little salt. Added egg and flour content. Because Jun's prescription is too sweet for me. And I think biscuits, desserts and the like have a little salt to enhance the taste
Cooking ingredients
Cooking Steps
Step1:Butter soften - take it out in advance, weigh it, cut it into small cubes and put it at room temperature until it can be easily poked with your fingers. (this step is very important, because it directly affects your later mixing, because without softening, butter is hard and hard to mix evenly, and it is very laborious...)... ）After softening, add sugar and a pinch of salt and stir well. Be careful not to beat. Just stir well. (I personally think salt plays a crucial role in desserts. It can enhance the taste level. Of course, if you use salted butter, you can keep it or less.
Step2:Break up the eggs. Pour them in and stir them about three times. Every time, let the butter absorb the egg white and add it.
Step3:Add chopped cranberries. Stir well.
Step4:Pour in the flour, mix well, and knead into dough. Use your hands to roll the dough into strips. Cylindrical or rectangular. As long as it is a strip, you can (but it's better to knead it two times to be smooth). Then wrap the plastic wrap and put it into the freezer. It's about an hour. Let the dough cool from the inside out.
Step5:Take out the slice. About 0.50.7 Cm thick. Place on the baking tray at intervals. 160 ° C. 1520 minutes to golden surface.
Step6:The baking time is directly related to the thickness of the cut. So if you are not sure about it, we suggest that you start to pay close attention to the color of the biscuit in the next 10 minutes. Otherwise, you really want to cry if you are burnt. (picture just put in the oven
Step7:(it's half baked and starts to swell. That's why you need to leave a space for it
Step8:When you see the beautiful color on the edge of the biscuit, you can bake it. You can open the oven door for ventilation and reduce the temperature in the oven to prevent excessive baking caused by the waste heat
Step9:Finished product drawin
Step10:Finished product drawin
Cooking tips:In the end, this biscuit is actually one of the most basic pastries in baking Evolved. This kind of dough is used in many Western pastries, such as general tarts, pies and some basic biscuits. However, the general shortcrustpastry will send butter. With this kind of dough, you can change the pattern to make a lot of stale dough. This biscuit can also be replaced by other dried fruits and various nuts. You can also add chocolate powder or tea powder to flour to add other flavor. Isn't it great. There are skills in making delicious dishes.
