Chinese Food
Cranberry cookie
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I used to make Cranberry biscuits. They were cut and baked in the refrigerator after being refrigerated. Today, I'll try the cookie. The effect is good. It also saves a lot of time.
Cooking ingredients
Cooking Steps
Step1:Cranberry dry weighin
Step2:Finely cut. Put in some rum to soa
Step3:Butter softens. Beat evenly with beate
Step4:Add suga
Step5:Stir evenl
Step6:Add the egg mixture twice. After each mixing, add another time.
Step7:Add dried cranberries soaked in wate
Step8:Mix well and sieve in low powder.
Step9:Stir with a scraper until there is no dry powder.
Step10:Put it in the decoration bag. I use a silicone framed bag. Medium size six teeth flower mouth.
Step11:Extrude the pattern on the oiled paper. Leave space in the middle.
Step12:Preheat the oven to 160 °. Bake up and down. Middle layer. About 20 minute
Step13:It's golden on the surface. Sealed storage after coolin
Cooking tips:Try to cut the cranberry as thin as possible. Otherwise, it is easy to get stuck in the flower mouth when squeezing the flower. If you don't have a flower mouth, shape it into a long strip. Refrigerate it until it's hard. Then take it out and cut it into thick and even pieces. Bake it. It's also delicious. The temperature of the oven depends on its performance. There are skills in making delicious dishes.
