Cooking Steps

1. 

   Step1:Soften the butter to the extent that it can be easily pressed by hand. Whisk the butter at medium and high speed for about 3 minutes. Wait for the butter to turn white and increase in volum

2. 

   Step2:Add salt, sugar powder and 1 / 2 egg liquid. Stir for about 1 minute. Let the egg liquid be completely absorbed

3. 

   Step3:Add 1 / 2 of the remaining egg liquid. Continue to beat for about 1 minute. Make the butter light and smooth

4. 

   Step4:Sift in low gluten flou

5. 

   Step5:Turn over and pour without dry flour. Do not over mi

6. 

   Step6:Divide the batter into 2 parts on average. Knead the red koji powder in a small way. Dissolve it with 23 drops of water

7. 

   Step7:Add Monascus powder solution to a portion of batter. Mix wel

8. 

   Step8:Add another batter to dried cranberries. Stir wel

9. 

   Step9:Put the preservative film on the square biscuit mold. Fill half of the mold with cranberry paste. Smooth it with a small spoon. Fill the mold with red koji paste. Smooth it with a small spoon (squeeze it into a mounting bag or fill it with a spoon). Refrigerate for 3 hours

10. 

    Step10:In this way, the hard dough can be refrigerated, and the square biscuits can be cut neatly

11. 

    Step11:Slice the dough with a sharp knif

12. 

    Step12:Put baking paper on the baking tray. Stack the biscuit

13. 

    Step13:Put it in the preheated oven of 170 degrees. Middle layer. Bake for 20 minutes. Cool completely after baking. Keep in a sealed plac