Chinese Food
The simpler, the more classic Cranberry cookies. A zero failure biscuit. One bite will love it
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Cranberry biscuit is the first bake I started to play with. I believe many kids who just started to bake have also made this biscuit. Mellow butter with sour and sweet cranberry. Crisp and flexible. Mellow but not greasy. Good taste. With a cup of black tea. Perfect afternoon tea. Make more on weekends when you have time. Pack them in nice packing boxes. It's quite a face to send relatives and friends. This is a simple biscuit. It doesn't need butter. It has a high success rate. Simple ingredients, simple operation methods, even baking small white, can easily start. Truly achieve zero failure. When you eat the biscuit you made yourself for the first time, that sense of achievement satisfaction can't be expressed in words.
Cooking ingredients
Cooking Steps
Step1:Butter softens at room temperature. Press it by hand. There will be dents.
Step2:Add sugar.
Step3:Use a scraper to mix evenly by pressing. Do not use butter. In this step, the taste of butter is almost the same as that of non butter. The butter is slightly crispy. This kind of biscuit, because it doesn't need to be filled with butter, and the use of egg liquid is less, so you don't need to worry about the incomplete emulsification of eggs and butter, which will result in the separation of oil and water, greatly improving the success rate.
Step4:The egg liquid should be added in several times to avoid separation of oil and water. Add 81 tablespoons of egg liquid first. Mix well. Then add the remaining egg liquid.
Step5:The mixed butter paste is glossy, smooth and light yellow, which must not be in the state of oil-water separation.
Step6:If the cranberry is bigger, cut it smaller first. But don't cut it too much. .。
Step7:Stir well and then add cranberries to dr
Step8:Use scraper to press and mix. Mix evenly. Do not over mix.
Step9:Then sift the low gluten flour into the bowl. It's better to sift the low gluten flour with flour. You can wrap more air in it. It's not easy to agglomerate.
Step10:Then sift the low gluten flour into the bowl. It's better to sift the low gluten flour with flour. You can wrap more air in it. It's not easy to agglomerate.
Step11:When the weather is hot, the dough will be very soft. You can put the dough into a fresh-keeping bag and make it whole. You can also put it into a refrigerator and refrigerate it for reshaping. The large one will be shaped into a rectangle about 5cm in width and height. You can also write it with the help of a mold. It will be more smooth and beautiful. It will take about 1 hour. It's easier to slice. It's too soft. It won't take shape. If it's too hard to freeze, it's easy to crack if it can't be cut. It affects the appearance of the finished product.
Step12:The frozen oblong dough is cut into thicknesses with a knife 0.7CM Left and right thick and even piece. This starts to preheat the oven at 160 degrees. When the cut Cranberry biscuits are put on the plate, there must be a little space between each piece, because they will expand a little during baking. One by one, they will be baked together completely later.
Step13:Cut them all and put them in the baking tray. Put them in the preheated oven. 150 to 160 degrees. Bake for 20 to 25 minutes. Until the biscuit is slightly yellow. This time needs roo
Step14:
Step15:
Cooking tips:This is a simple biscuit. It doesn't need butter. It has a high success rate. The amount of sugar and egg liquid should be increased or decreased according to the dough condition. Oven temperature and time. Adjust according to your own oven. There are skills in making delicious dishes.
