Cooking Steps

1. 

   Step1:Accurately weigh all the ingredients with an electronic scal

2. 

   Step2:Butter soft. Mix with hand beater until smooth. (set in microwave for 12 seconds

3. 

   Step3:Add sugar. Mix well with butter (no need to beat

4. 

   Step4:Divide into three times since the whole egg liquid is stirred evenly (each time, wait until it is mixed evenly with butter before adding the next time to avoid oil-water separation

5. 

   Step5:The whipped butter is as shown in the picture.

6. 

   Step6:Add the sifted low gluten flour and barley leaves. Stir them well with a scraper.

7. 

   Step7:Let the butter and low powder mix well. Pour in the cranberries and dry.

8. 

   Step8:After the butter and low flour are well mixed, pour in black sesame.

9. 

   Step9:The final dough is as shown in the figure.

10. 

    Step10:Wrap the dough with plastic wrap and set it in the U-shaped biscuit grinder, and put it in the refrigerator for about 1 hour.

11. 

    Step11:Take it out after freezing and forming. Cut it into about 0.5cm After the slice. Into three can not touch the baking plate. In turn into the cut biscuits. Pay attention to leave enough space to avoid biscuits after baking expansion adhesion. Preheat the oven at 160 ℃ for five minutes. Bake in the middle of the oven for about 1520 minutes.