Cranberry crisp strips

Cranberry crisp strips

Introduction:

Production steps:

Step 1: butter to choose salt free, hot weather, please put in the room for natural melting. Soak Cranberry in water for 3 hours. Stir the whole egg with chopsticks until it is liquid. Press the butter with your fingers to form a pit. Add 70g of powdered sugar and stir until the butter turns light, thick and smooth.

Step 2: add the egg mixture into the whipped butter. Each time, stir with butter.

Step 3: add the sifted low gluten flour.

Step 4: pour in the pickled cranberries

Step 5: mix Cranberry with flour and butter. Scratch and mix until dry.

Step 6: make the dough by hand, cover it with double-sided plastic film and roll it into a rectangle. After rolling successfully, please put it into the freezer flat and shape it for 1 hour.

Step 7: after an hour, take it out and cut it into strips with a sharp knife at home. Lay the oil paper, preheat the oven for 15 minutes at 200 degrees, place the crispy strips and bake for 15 minutes.

Materials required:

Low gluten flour: 200g

Butter: 80g

Whole egg: 1

Swire sugar powder: 70g

Dried Cranberry: 50g

Salt: 1 / 4 tsp

Note: Note: 1, everyone's oven temperature is not the same, see biscuit baking to around yellow can be taken out. It will be crispy after cooling. If you want to take photos, please handle them gently. 2. The cranberry bought in the taste baking house is usually 100g in a package. You can only use half of it to make this snack. Take 20g of it and cook it together with dry rose 3G and green tea 3G. It's a good afternoon tea with this snack.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet