[Tan's] homemade milk Cranberry biscuit recipe-Chinese Food-best chinese food recipes-cooking food

[Tan's] homemade milk Cranberry biscuit

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In your spare time on weekends, take a little time. Make a hand-made Cranberry biscuit. It's simple and delicious. The process is interesting. Match it with a cup of milk or hot coffee. Have a nice afternoon tea with your family and friends.

Cooking ingredients

low gluten flour:150g

Cranberry dry:35g

Cooking Steps

Step1:Step 1. Dry and chop cranberries (note that the whole process includes the following steps to avoid water). Set asid

Step2:The next step is to melt the butter. It doesn't matter if the butter is a little more. It will make the biscuit crisper (of course, friends who lose fat can put less). The procedure of melting butter is very simple - put butter into a big bowl. Because of the convenience of the back and the surface, it must not be a small bowl. Then take another pot to boil the water. Turn off the water. Put the butter bowl in. Stir slowly to make the butter melt into liquid. Add in sugar, condensed milk, milk, and stir evenly. Do not put more sugar, because condensed milk has sweet taste. And condensed milk can enhance milk taste.

Step3:Then put in the egg. Mix it well. Then put in the dried cranberries we cut before. Also mix well. Next we will add low gluten flour.

Step4:Add in the sifted low gluten flour. Be careful not to add too much at one time. It's more convenient to add a little at a time and make the flour even (it's just that the sieved net in my house is small and can't add too much at one time. Hee hee

Step5:It's interesting to add flour and noodles slowly. Who said the kitchen is boring. You will see it gradually thicken from a bowl of paste to a dough. In the process, even if you think it is very dry after adding flour this time, do not add water. Slowly knead the dough in one direction. Butter will slowly wrap the dough.

Step6:The dough is made of soy sauce. That's the old saying - three lights for harmony. Surface light, basin light and hand light. When you feel that the dough in your hand is no longer sticky and has adsorption.

Step7:Wrap the dough with plastic wrap and put it on the operating platform. I used a long strip to fix it into a rectangle. Don't press the dough hard at this time. If you press it open, the final baked biscuit will have cracks.

Step8:Then put the dough wrapped with plastic wrap into the freezer for about an hour, and then you can take it out and cut it. Pay attention to cut as thick and even as possible. Too thin and easy to bake. Too thick and not easy to bake.