Chinese Food
Cranberry biscuit
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I used to make Cranberry biscuits once before, because my oven temperature was too high, which led to the failure of the last time. Now I have mastered the temperature, and I will try again. This time the cranberry biscuits are good-looking and delicious. You can make it more and taste it later.
Cooking ingredients
Cooking Steps
Step1:Weigh 115g of low gluten flour.
Step2:Say 35g cranberry. If it's big, cut it. Don't cut it too small.
Step3:Call it sugar powder. I'm Jun Zhi's formula here. If you don't like to eat too sweet, you can reduce the amount of sugar powder.
Step4:Break up the whole egg. It's only 15ml here.
Step5:Soften the butter, add sugar powder and stir evenly. No need to beat. Then add in the yolk and stir well.
Step6:Add chopped cranberries.
Step7:Mix well.
Step8:Arrange the long strips. Put them in the refrigerator freezer for 1 hour and take out the slices. (slice thickness is about 0.7cm
Step9:Put the plate in the preheated oven.
Step10:165 degrees in the middle. 1520 minutes. See the surface roasted to golden yellow. Take it out and cool it before putting it into the biscuit box or bag.
Cooking tips:The biscuits just baked are still a little soft, so they must be dried and then put away. There are skills in making delicious dishes.
