Chinese Food
Cranberry biscuit
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Dried Cranberry is rich in vitamin C, which makes the skin beautiful and healthy. It uses low gluten flour as the main ingredient and combines cranberry, milk powder and eggs. The fragrance overflows
Cooking ingredients
Cooking Steps
Step1:Beat up the softened butter firs
Step2:Pour in sugar powder. Whisk until whit
Step3:Pour in the egg mixture. Beat wel
Step4:Sift in low flour. Mix well with scraper until there is no particle
Step5:Pour in prune. Stir well
Step6:The biscuit mould shall be covered with preservative film or oil paper. The mixed biscuit paste shall be poured into the mould for shaping and put into the refrigerator for freezing
Step7:Freeze for an hour. Take it out and slice it. Cut it into about 3cm thick. Put it in the baking pan
Step8:Put the biscuits in the preheated oven. 165 ℃ for 1820 minutes
Step9:Finished product drawin
Cooking tips:1. It's better not to replace all with fine sugar, because it will increase the dough's ductility and cause the cookie to deform during baking. 2. After adding the whole egg liquid, the egg liquid should not be sent after being absorbed. If it is sent too much, the cookies will be baked out of shape. 3. Cranberry can be replaced by other dried fruits (raisins, blueberries, etc.) or made into butter biscuits without adding. 4. Because each oven has temperature difference, it needs to be adjusted according to its own oven temperature. As long as the surface has been colored and the edge has a slight golden yellow, it has been baked. If the baking time is up, and the biscuit is still a little wet and soft in the middle, it can be baked for another 5 minutes. The biscuit just baked is soft. It has skills to put it on the baking net to air naturally and then put it into the sealed box to cook delicious food.
