Chinese Food
Cranberry biscuit (Pan version without butter)
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Every sunny weekend afternoon, I always want to make some afternoon tea.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Pour 75g olive oil into the container and add 30g sugar powder. Stir well. No need to beat.
Step3:Add 15ml egg liquid (one spoon). Stir well.
Step4:Pour in dried cranberries (cut them if they are bigger).
Step5:Pour in 115g of low gluten flour. Mix well.
Step6:Knead into dough.
Step7:Wrap the dough with plastic wrap. Shape it into a cuboid or cylinder. Refrigerate it for about 1 hour.
Step8:Cut the frozen dough into pieces with a knife. The thickness is 57mm. (it can be sliced with plastic wrap and then removed after slicing
Step9:Cut it and put it into a non stick pan. Bake slowly over low heat. Turn over the side.
Step10:Wait until both sides are golden.
Step11:Finished product.
Step12:Finished product.
Step13:Cranberry biscuits with crisp, sour and sweet taste.
Cooking tips:1. This Cranberry biscuit uses teacher Jun's prescription. But it's halved in the amount of white sugar. It's reduced to 30g. I think the sweetness is OK. 2. Cranberry can also be replaced by raisins and cherry. 3. Because of fitness, this cake is made without butter, but with olive oil. You can also use corn oil and other non heavy flavor vegetable oil. There are skills in making delicious dishes.
