Chinese Food

Cooking Steps

1. 

   Step24:Done (ಡಡ

2. 

   Step23:After baking, you can cut it to check the maturity. After the biscuit is completely cooled, it will naturally return to a crisp state.

3. 

   Step22:In the oven. 170 degrees for 20 minutes.

4. 

   Step21:Spread the pan evenly.

5. 

   Step20:Cut to uniform thickness after refrigeration 0.5cm Square of. Preheat the oven 170 ℃ in advance for 10 minute

6. 

   Step19:I split the dough in half. I added 10 grams of cocoa powder. I made half of the cocoa flavor.

7. 

   Step18:Once the dough is shaped, it can be refrigerated for two hours.

8. 

   Step17:Press the dough to fit the mol

9. 

   Step16:Then put it in the mol

10. 

    Step15:Put the dough evenly stirred on the oiled paper. Prepare for shaping.

11. 

    Step14:You can't see the flour.

12. 

    Step13:It can be absorbed by hand.

13. 

    Step12:Don't worry. Slowly cut and mix until the flour is absorbed.

14. 

    Step11:Mix the flour.

15. 

    Step10:Add all dried cranberries. Cranberries can be adjusted according to your own preference.

16. 

    Step9:Sift the low gluten flour and add it all.

17. 

    Step8:Mix well.

18. 

    Step7:Use the electric egg beater to stir evenly at low speed.

19. 

    Step6:A whole egg. Add butter twice.

20. 

    Step5:Mix well until you can't see the sugar.

21. 

    Step4:Slowly cut and mix. Soften the butter in place. It's easy to absorb sugar powder. So this step won't take long.

22. 

    Step3:Add the sifted sugar.

23. 

    Step2:Softened butter. It can be spread easily with a scraper.

24. 

    Step1:Butter softens at room temperature. Fingers can easily press out a pit. But the indoor temperature may be lower in winter, so I use the method of water separation and softening.