Cooking Steps

1. 

   Step1:I was going to use 115 grams of low gluten flour, but I found that it was too little. So I adjusted it. The details can be based on the actual situation. I use most of the egg liquid. Don't put too much. It's easy to stick. I use Anja salt free butter. It's easy to heat and hydrate. A patient girl can wait for it to turn naturally.

2. 

   Step2:I used to use sugar powder. But my mother said it's strange that the sweetness is not delicious. I'll use white sugar instead. Cut the cranberries smaller. Otherwise, the biscuits are easy to cut. Of course, if they are small, they won't be used. Add white sugar and egg white to butter. Stir well and add Cranberry to dry. It's like this.

3. 

   Step3:The powder should be added in several times. After each mixing, it can be continued. It's just like the picture. After that, it's grown by hand. See the figure below.

4. 

   Step4:The best shape is a column. It's more convenient to cut after freezing. Otherwise, the biscuits cut out are too ugly. I use silica gel brush to pat both sides. The edge is also flattened.

5. 

   Step5:Take it out after freezing for an hour. Cut it into small cuboids of the same size. Don't be too thick or too thin. Preheat the oven for ten minutes. Lay tin paper on the baking tray after 160 degrees. Put the biscuits in the middle layer for 20 minutes. After cooling, you can eat them. If you don't eat them immediately, you'd better put them in a fresh-keeping bag to avoid moisture. I hope you like it a little bi