Cranberry biscuits: a winter's trick to soften butter

Cranberry biscuits: a winter's trick to soften butter

Introduction:

"This biscuit is believed to be made by many people for the first time, but it took me more than half a year to make it. Thanks to socrates-1, I just increased the amount of cranberry. Many Cranberry biscuit formula butter is not sent, but this formula is sent, so the finished product is more crisp, I concave a shape, made it into a triangle. (the amount of material given is a little large, I made 1 / 3 of it.) Most baking friends have a problem when they make biscuits in winter, that is, the butter can't soften at room temperature. No matter how long it's kept, it's still hard. Here's a trick, which is to blow it with a hair dryer for a while. The preparation is to slice the butter and spread it flat in the container as far as possible, so that it can be heated evenly and blown on it for a while, Blow at the bottom for a while, so it's easy to soften the butter. There will be a little liquid butter on the surface, which will not affect the use

Production steps:

Materials required:

Butter: 200g

Dried Cranberry: 60g

Whole egg liquid: 40ml

Low powder: 314g

Powdered sugar: 100g

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet