Heavyweight Cranberry biscuit

Heavyweight Cranberry biscuit

Introduction:

"Referring to Jun Zhi's prescription, the amount of sugar was reduced and doubled as a whole. As a result, because the cut was too thick, the amount of finished product was only half of the amount of formula. But the taste is really good. My husband keeps eating and says it's delicious. "

Production steps:

Step 1: weigh all kinds of materials, soften butter, add sugar powder, stir evenly, no need to send. Then add in the eggs, and mix well.

Step 2: add dried cranberries. If the dried cranberries are too big, cut them down and put them in. Mix well.

Step 3: sift in flour, mix well with scraper in an irregular way, do not stir in circles, so as to avoid gluten.

Step 4: use your hands to shape your body, as long as you like. Wrap in plastic wrap and refrigerate for one hour.

Step 5: cut into thin slices with the same size and thickness, which is helpful for baking and coloring. I didn't cut very well

Step 6: 165 degrees up and down the fire, 25 minutes, turn off the fire, and then use the remaining temperature for another 10 minutes. I adjusted the temperature of my oven. I used Changdi 25B and colored it at 185 ℃ for the next five minutes.

Materials required:

Low gluten flour: 230g

Cranberry: 70g

Egg: 50g

Vanilla extract: 1 teaspoon

Granulated sugar: 75g

100g butter

Note: This biscuit has no difficulty, to say the difficulty is only in plastic surgery, do not need to send butter, add eggs will not appear water oil separation, so it is the entry-level zero add zero difficulty zero failure biscuit Oh, novice is definitely worth a try! The key is the taste is also super good!

Production difficulty: unknown

Process: Baking

Production time: half an hour

Taste: milk flavor