Chinese Food
Milk Cranberry biscuit
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It's a very simple biscuit. It's crispy and delicious.
Cooking ingredients
Cooking Steps
Step1:Butter softens at room temperature. Softening means that it can easily poke holes. Do not melt to liquid state. Liquid butter can not be sent away.
Step2:It's better not to use sugar when adding sugar powder. It will affect the taste
Step3:Send. Beat until the butter is white, bulky and smoot
Step4:Add the whole egg mixture several times to avoid separation of water and oi
Step5:Sift in low powder and milk powder. Mix well. For Cranberry taste. Add chopped Cranberry stem.
Step6:Plastic. Prismatic or cylindrical. Refrigerate for 30 minutes to facilitate cuttin
Step7:Take out the slices cut into about 0.5cm. Put them in the baking tray. 170 degrees, 16 minutes or so. Different ovens have different tempers. The first time you bake it, watch it. Just color the edges. Don't overdo i
Step8:Finished product
Step9:Finished produc
Cooking tips:If you think the color is too fast and the color is too deep, you can go for 165 degrees and 18 minutes. You have skills to adjust your cooking.
