Cooking Steps

1. 

   Step1:Prepare all ingredients.

2. 

   Step2:Peel and wash the sweet potato. Steam the slices. Add salt and sugar while it's hot and roll them into mud.

3. 

   Step3:Cut cranberries into pieces.

4. 

   Step4:Pour the flour with low gluten into the container. Add the butter softened at room temperature and rub it into cornmeal.

5. 

   Step5:Add the sweet potato puree in (2) into the low flour and mix.

6. 

   Step6:Add in the cranberry and mix well. Knead the growth bar.

7. 

   Step7:Wrap it with oil paper, put it into the biscuit mold, shape it into square strip with the help of the mold, and put it into the refrigerator for one hour.

8. 

   Step8:Take out the cake embryo from the refrigerator one hour later. Then preheat the oven and heat it up and down 180 ° for 5 minutes.

9. 

   Step9:Cut the cake embryo into about 5mm thick and consistent slices, and lay them flat in the baking tray covered with oil paper.

10. 

    Step10:Put the baking tray into the preheated oven. Bake it at 180 ℃ for 25 minutes. Color the surface (different oven temperatures. For reference only

11. 

    Step11:You can eat it when it's cool. It's crispy.