Cranberry pastry

Cranberry pastry

Introduction:

"The more delicious Dongdong with high fat and sugar is, the more convinced I am. Every time I see so much butter, so much sugar, I'm afraid. However, when it is baked in the oven, it sends out the intoxicating milk fragrance, and it wants to throw away the high fat and sugar. I made many pieces, but I only dare to eat one. Hold back your saliva and tell yourself that it's high in fat and sugar. Eat less and eat more. Toss for a long time, only eat a piece, it is estimated that some people will not understand. In fact, I always feel that baking a lot of time or more often is baking a mood. Too enjoy the baking process, smell the strong aroma of the oven, people immediately feel very satisfied and happy, I think that's enough. Because of the addition of egg yolk, this snack has a strong flavor. And butter and milk powder give it a very crisp and full of milk flavor. With cranberry, it's a sweet spot that people can't refuse. "

Production steps:

Step 1: raw materials.

Step 2: soften the butter in advance from the refrigerator, add sugar and milk powder, until the volume is bulky and the color is slightly white.

Step 3: add three egg yolks in turn and stir well.

Step 4: sift the low gluten flour and pour into the whipped butter.

Step 5: mix the flour and butter well.

Step 6:

Step 7: pour in cranberries, stir well and knead into dough.

Step 8:

Step 9: cut into small rectangles.

Step 10: put it in a tin covered baking tray. Brush the surface with egg yolk.

Step 11: preheat the oven 180 degrees and bake for about 15 minutes until the surface is golden.

Materials required:

Low powder: 180g

Yolks: 3

Milk powder: 12g

Butter: 70g

Fine granulated sugar: 50g

Dried Cranberry: 50g

Note: when adding the yolk, wait until the yolk and butter are completely mixed before adding the next yolk.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: milk flavor