Cooking Steps

1. 

   Step1:Soften butter at room temperature. Dry cranberry. Sugar powder. Low gluten flour. Beat egg mixture well.

2. 

   Step2:Butter and suga

3. 

   Step3:Whisk the butter and sugar powder into the egg mixture twice and beat well.

4. 

   Step4:Sift the low gluten flour and pour in the butter and mix well.

5. 

   Step5:Well mixed dough. No dry powder.

6. 

   Step6:Dry cut cranberries and pour into the dough.

7. 

   Step7:Mix the dough and cranberry well. It's a little thick and hard to mix. Knead it well with gloves. It's faster.

8. 

   Step8:Spread the plastic film on the mold. Put the dough into the mold to fill and reshape. Put it in the refrigerator for half an hour.

9. 

   Step9:It's also very convenient for cartons without plastic wrap. The dough wrapped with plastic wrap is put into the cartons for flattening. Refrigerate for 40 minutes.

10. 

    Step10:The freezing time should not be too long. The dough is a little hard for slicing. Cut into slices of about 0.8 cm.

11. 

    Step11:Spread flat on a baking tray or silicone pad.

12. 

    Step12:Bake for 25 minutes at 170 degrees. The specific time and temperature are adjusted according to the oven habit.

13. 

    Step13:It's a bit old. I like the smell of burnt yellow.