Cranberry pastry

Cranberry pastry

Introduction:

"Mr. Meng's Cranberry pastry. There are no cranberries when there are almonds, and no almonds when there are cranberries. I had an idea. I used the watermelon kernel instead of the almond slice for a long time. It's a thin slice. It doesn't have too special taste. It shouldn't be bad. The final result shows that this method is feasible. Of course, there must be some differences in taste with those made with almond slices. However, those who have never tasted the original will never think that it is a fake. "

Production steps:

Step 1: Materials

Step 2: pour cranberries and melon seeds into the cooking machine

Step 3: beat to pieces and set aside

Step 4: sift low gluten powder, baking powder and sugar powder together

Step 5: add almond powder, corn starch and butter

Step 6: rub it loose with your hands

Step 7: add protein and cranberry chips

Step 8: make even dough

Step 9: put it on the preservative film, roll it into 0.5cm thick piece, and put it in the refrigerator until it solidifies

Step 10: take out the biscuit and cut it into a pattern with a biscuit about 3.5cm in diameter

Step 11: put in the baking tray,

Step 12: put in the oven, middle layer, heat 180 degrees, heat 160 degrees, bake for about 15 minutes, then simmer for 10 minutes

Step 13: get out

Materials required:

Dried Cranberry: 35g

Watermelon seed: 35g

Low gluten: 100g

Baking powder: 1 / 4 teaspoon

Powdered sugar: 35g

Almond powder: 15g

Corn starch: 15g

Butter: 50g

Protein: 25g

Note: no cooking machine, you can use a knife to cut cranberry and watermelon seeds as much as possible. You can also cut the dough after freezing for about 30 minutes, but you should not freeze it too hard, otherwise it is not easy to cut.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet