Cranberry biscuit and Matcha raisin biscuit

Cranberry biscuit and Matcha raisin biscuit

Introduction:

"My mother-in-law came to live for a week, took care of my husband and me, ate three meals a day, and made biscuits for her before leaving."

Production steps:

Step 1: soften the butter in the oven and add sugar

Step 2: whisk until the color is lighter

Step 3: add the eggs and mix well with the beater

Step 4: sift the flour, add in 3 times, mix well with shovel

Step 5: mix into a ball, knead moderately hard and soft, not sticky

Step 6: divide into two parts, first add Matcha powder and raisins, second add cranberries, mix well

Step 7: knead it into a cylindrical shape, wrap it in plastic wrap, roll it up with hard paper, and put it in the refrigerator for 3 hours

Step 8: put the slices into the oven and bake at 200 ℃ for 25 minutes

Step 9: put the slices into the oven, bake at 200 ℃ for 25 minutes, and preheat the oven in advance

Step 10: out! The taste is sweet and fragrant. The sweet and sour of cranberry and the fragrance of Matcha are my favorite

Materials required:

Salt free butter: 80g

Egg: 1

Sugar: 65 g

Low gluten flour: 160g

Corn starch: 10g

Manyuemei: 20g

Matcha powder: 5g

Raisins: 15g

Note: keep it in the refrigerator for more than 3 hours, so that the dried fruit can be cut into shape to prevent damaging the shape of biscuits

Production difficulty: unknown

Process: Baking

Production time: half an hour

Taste: sweet