Cranberry corn chip biscuit

Cranberry corn chip biscuit

Introduction:

"The name is a bit long, just to distinguish it from the raisin version. At that time, there were no cranberries, so we changed Mr. Meng's original version into raisins. Now, to copy the original version is purely to pour out something. Since some people say, why didn't we do something real? The materials are all ready-made, which has long been the intention. Mr. Meng's hand molded biscuits wanted a casual look, but he was asked why they didn't look better. How could they look like this? Some are in a daze. Biscuits must be round, square and regular? "

Production steps:

Step 1: Materials

Step 2: crush the cornflakes a little by hand

Step 3: cut up cranberries and set aside

Step 4: soften the butter and add sugar

Step 5: beat well with egg beater

Step 6: add the egg liquid in batches and stir

Step 7: make a uniform cream paste

Step 8: sift the low gluten powder and baking powder together

Step 9: mix well

Step 10: add cornflakes and cranberries

Step 11: mix well

Step 12: take about 8g with a spoon and put it directly on the baking plate

Step 13: put in the oven, middle layer, heat 170 degrees up and down, bake for 20 minutes or so, and then simmer for 10 minutes or so

Step 14: release

Materials required:

Cornflakes: 30g

Dried Cranberry: 30g

Butter: 55g

Fine granulated sugar: 45g

Whole egg: 35g

Low gluten powder: 80g

Baking powder: 1 / 4 teaspoon

Note: cranberries can also be ground with a cooking machine. No cranberries can be replaced with raisins or other dried fruits. Mix the batter irregularly to prevent gluten

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet