Chinese Food
Low sugar, low oil version of cranberry biscuit
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The first biscuit I made was cranberry. At first, it was made according to Jun's prescription. I feel that the biscuit is a little sweet and greasy. Later, I changed to the formula of low sugar and little oil. Unexpectedly, I fell in love with the crisp, sour and sweet taste. This kind of biscuit is delicious and easy to make. It's recommended that you go to the pit together.
Cooking ingredients
Cooking Steps
Step1:Cut butter into pieces. Soften at room temperature. Cut cranberries into small grains. Sift low gluten flour and set aside. Stir the egg mixture evenly.
Step2:Beat the softened butter with the beater until smooth.
Step3:Add in the soft white sugar. Mix well with the butter.
Step4:Pour the egg liquid in 3 times. Stir well.
Step5:Every time you pour the egg liquid, you must mix the egg liquid and butter evenly before pouring in the next egg liquid to avoid oil-water separation.
Step6:Pour in the sifted low gluten flour. Use a scraper to mix the flour and butter evenly.
Step7:Stir until there is no white powder.
Step8:Dry cranberries.
Step9:Mix the material evenly. Here are two common cookie shapes - square and round. Biscuit shaping can be done by means of mould or by hand.
Step10:Square modeling method - spread the fresh-keeping film. Put some Cranberry dough into the square shape.
Step11:You can use your hand or knife to smooth the dough.
Step12:Then wrap the plastic wrap and refrigerate for about 1 hour.
Step13:The round modeling method is to lay a fresh-keeping film, arrange the dough into a long cylindrical strip, roll it with the fresh-keeping film, and then roll it smooth.
Step14:Usually use up the large fresh-keeping bag. Keep the paper cylinder in it for standby.
Step15:Put the dough into a cylindrical paper cylinder and put it in the refrigerator freezer for 1 hour. The dough is frozen after being shaped. The side directly touching the refrigerator will be flattened. But put it into the paper tube. The frozen dough is not deformed at all. It's very round. Note - the dough is slightly smaller than the paper tube. It can be put in easily. This is a circular shape. Whether the modeling steps are well done or not will directly affect the biscuit's appearance value, and also save the trouble of manually adjusting the modeling later.
Step16:Take out the frozen dough and cut into about Zero point five Centimeter thick film. Cut directly. The cut surface will be flat. If the biscuit is deformed under pressure, it can be adjusted manually. Pay attention to the time of refrigeration. If the ice is too long, the biscuits are easy to crack when cutting; if the cold storage is not enough, the dough is soft and easy to deform when slicing.
Step17:Put the biscuits in the baking tray lined with oil paper. There should be enough space between biscuits to prevent them from sticking together after expanding during baking.
Step18:Heat the oven up and down for 160 degrees. Then preheat the pa
Step19:
Cooking tips:1. According to the thickness of biscuits, shorten and extend the baking time appropriately. It is recommended that the thickness should not exceed Zero point seven Cm. 2. The temperature of different models of oven will be different. The temperature should be adjusted according to the actual situation. There are skills in making delicious dishes.
