Chinese Food
Cranberry biscuit
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Cooking ingredients
Cooking Steps
Step1:Cranberries in rum for more than an hou
Step2:Butter softened at room temperature and then whipped with sugar without particle
Step3:Yolk slowly added to butte
Step4:Butter paste with soaked cranberries. Low powde
Step5:Slowly and columnar dough. Wrap with plastic wrap. It can be refrigerated for more than one hour. It can also be refrigerated for half an hour
Step6:Slice 5 mm. Bake for 1520 minute
Cooking tips:Tip: after the yolk is added to the butter, it needs to be added slowly and fully mixed to avoid separation of oil and egg. After sifting in low powder and cranberry, the dough may be dry at the beginning. It needs to be mixed slowly until the dough is finished. Do not add egg liquid again. When slicing, remember not to exceed 5mm. I tried to cut it thicker, but did not prolong the baking time. Because The baking powder is very bad. Cranberries can be cut into small pieces and soaked. It is recommended to bake this biscuit when the temperature is not too high. There are skills in making delicious dishes.
