Chinese Food
Cranberry biscuit supplement (one year old)
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I like to eat biscuits recently, but I think it's hard to control too many additives and sugars bought outside. So I'd better make it by myself, because it's for babies, so I have to adjust the amount of sugar and oil. For adults, I think it's tasteless PS - if it's for adults, the sugar can be increased to about 35g. The butter can be increased to 75g. I'll adjust it according to my hobbies.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredient
Step2:Butter softens at room temperatur
Step3:Add sugar powder. Sti
Step4:Add the egg mixture and stir evenly. No need to beat i
Step5:Add chopped cranberrie
Step6:Mix wel
Step7:Sift the low gluten flour and mix with the butter paste.
Step8:Mix wel
Step9:Adjust the dough evenly stirred into rectangular strips and wrap with plastic wrap.
Step10:Refrigerate for one hour, then take out. Slice and set the plate. Each piece is about 0.5cm.
Step11:Preheat the oven. Heat up and down 170 degrees. The middle layer. 15 minutes.
Step12:Out of the oven. Waiting for coolin
Step13:In a sealed box. Easy to kee
Step14:So the cranberry biscuit is finished.
Cooking tips:Baking friends have a problem when they make biscuits in winter. The butter can't be softened at room temperature. It's still hard no matter how long it's kept. Here's a tip. That's to blow it with a blower for a while. The preparatory work is to slice the butter and spread it in a flat container as far as possible. When blowing it like this, it's evenly heated. You can blow it on the top for a while and then blow it on the bottom for a while It's very easy to soften the butter. There will be a little bit of butter on the surface into a liquid state. Basically, it will not affect the use. There are skills in making delicious dishes.
