Cranberry biscuit

low gluten flour:115g egg liquid (broken whole egg):1 tablespoon (15ml) butter:75g sugar powder:60g Cranberry dry:35g https://cp1.douguo.com/upload/caiku/8/a/6/yuan_8a8da445cbdeab5a5642be478ac0d9a6.jpeg

Cranberry biscuit

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Cranberry biscuit

It's called lazy biscuit. It doesn't need to be dismissed, has no additives, and has a high success rate.

Cooking Steps

  1. Step1:Melt the butter until it's soft (this time it's four times the amount of the above recipe.)

  2. Step2:Sugar powder and egg whit

  3. Step3:Mix wel

  4. Step4:Dry cut cranberries (slightly, not too much

  5. Step5:Under agitatio

  6. Step6:Sift in low powde

  7. Step7:Mix wel

  8. Step8:Spread fresh paper. Press the dough into strip

  9. Step9:Package and put into the mol

  10. Step10:Refrigerate, store and store in the refrigerator for more than one hour until the body is hard (say important things three times

  11. Step11:Slic

  12. Step12:Put oil paper on the plate. Don't put it too tightly. The baking process will swell

  13. Step13:Heat the middle layer up and down for 160 ℃ and bake for 20 minutes..

  14. Step14:Butter is fragrant, with cranberry acidity. Oil free and greasy o (≥ V ≤) O ~

  15. Step15:How fragrant, crisp and crispy is it..

Cooking tips:There are skills in making delicious dishes.

Chinese cuisine

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How to cook Cranberry biscuit

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Cranberry biscuit recipes

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