Chinese Food
Cranberry biscuit
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I've been making ordinary Cranberry biscuits before. I think it's delicious. Then I ate the pure egg yolk version. It's amazing. It has to be shared. Check the benefits of cranberries on the Internet. There are many - Cranberries, also known as cranberries and cranberries. Red berries can be used as fruits and juice. It contains a special compound to concentrate tannic acid. It is generally believed to have the function of preventing urinary tract infection. It can inhibit the adhesion of Helicobacter pylori in the gastrointestinal tract. Cranberry is a kind of natural antibacterial health fruit.
Cooking ingredients
Cooking Steps
Step1:Ingredients: dried Cranberry 50g, low powder 230g, egg yolk 5 pieces (about 20g each), milk powder 15g, sugar powder 60g, corn starch 20
Step2:Pour the sugar powder into the softened butter. Beat until the butter is lighter in color and lighter in volume
Step3:Add 5 yolks in turn. Mix the yolks thoroughly every time, and then add the next yolk
Step4:Beat the yolk and butter to the state shown below
Step5:Sift low flour, milk powder and corn starch. Sift into butter
Step6:Mix well with a scraper
Step7:Add chopped Cranberry stem
Step8:Synthetic dough
Step9:Put the dough in a fresh-keeping bag. It is about 6 mm flat in height
Step10:Refrigerate in the refrigerator for 2 hours until it is hard. Take out the sliver and cut into small pieces
Step11:Put the biscuits in the baking tray. Brush with egg liquid
Step12:Put the baking tray into the preheated oven. The middle layer is 170 ℃. 20 minutes. Heat up and down to bake together
Step13:Well done.
Step14:Well done.
Step15:Well done.
Cooking tips:Making experience-1. A little more flour and a little less flour can make this biscuit. If the flour is too much, the taste will be rough; 2. The surface of the biscuit is brushed with yolk liquid, not whole egg liquid. The color of the whole egg liquid will be lighter; 3. The temperature and time of the oven are for reference only. It is recommended to observe the color of the biscuit on the edge of the oven for a few minutes of baking; 4. The thickness of the biscuit should not be too thick It's too thick. Or the biscuit center may not be ripe. There are skills in making delicious dishes.
