Chinese Food
Cranberry shortbread
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When it comes to cranberries, many women's first reaction is antioxidation and prevention of urinary tract infection. But in fact, there is no scientific and reliable evidence for these so-called health effects. I make Cranberry biscuits. I just like the sweet and sour flavor of the fruits floating from North America. The first time I had Cranberry biscuits in the bakery, I was immediately attracted by the unique taste. With reference to the recipe on the Internet, I tried it several times, and gradually summed up my experience, and gradually improved it into a healthy biscuit that my brother and sister both love. Traditional Cranberry biscuits usually use egg liquid. And the dough should be frozen and shaped. It's a little complicated. Today, I'm sharing a crisp biscuit made of cranberry. It not only adds strong milk flavor, but also only uses egg yolk. Babies who are allergic to egg white can also have a good appetite. The most important thing is that it's simpler. It's also more crispy in taste. It's not too sweet to eat too much.
Cooking ingredients
Cooking Steps
Step1:Cut cranberries. The taste of cranberry itself is a little similar to that of hawthorn. They are very sour. So the cranberry products we can buy in the market are actually sweetened. Therefore, pay special attention to the nutrition list when purchasing. Buy the one with low carbohydrate content or the sugar on the composition list after cranberry.
Step2:Beat the yolk evenly. Reserve 5g and brush the crust. What? What about the rest of the egg white? You can try to make the yoghurt small soluble beans that we shared before. You can also add them to the meat filling when preparing the meatloaf and meatball for dinner. Don't waste it anyway.
Step3:Butter softens at room temperature. Pay attention not to make butter water, but to soften the texture. It takes a long time to soften butter in winter. It can be softened in a warm place (such as inside the oven). Add sugar and milk powder.
Step4:Mix with the eggbeater a little. Then whisk until the butter expands at a medium speed. Just like the state shown in my video. Then add the egg liquid in 3 times. After each time adding, mix well and then add the next time.
Step5:Add low flour and cranberry. Mix well with a scraper. Knead into dough.
Step6:Wrap in plastic wrap. Allow to stand at room temperature for 15 minutes. Give dough a chance to relax and breathe. Wheezing dough will be more willing to adapt to the current state. It is not easy to shrink and deform when rolling, stretching and baking in the oven. If you want to make common Cranberry biscuits, you need to freeze and shape the dough. The process is more complicated. That's the main reason why I think about making Cranberry shortbread and sharing it with you. It's simple enough.
Step7:Roll the dough to a thickness of 3mm with a rolling pin.
Step8:Cut into small squares.
Step9:Set the biscuits apart on the baking tray. Size them one by one. Brush them with a thin layer of yolk liquid. Yolk liquid can make the finished product more beautiful. Of course. There's no problem if you don't brush it.
Step10:Put it in the middle layer of the oven. Bake at 170 ℃ for 20 minutes. Remember to preheat the oven in advance. Watching the biscuits in the oven gradually turn golden, just like the rice in the autumn harvest. Golden. The joy of harvest overflows my heart.
Step11:Take it out and let it cool. Put it into a clean sealed tank. It can be kept for about a week.
Step12:This crisp, sweet and soft biscuit. It has a strong aroma of cranberry. It's sweet but not greas
Cooking tips:There are skills in making delicious dishes.
