Cranberry Matcha crisp stick

Cranberry Matcha crisp stick

Introduction:

"The date of spring outing in Dahang's school has been delayed again and again because of the heavy rain for the whole week before. The snacks, butterfly biscuit cakes, two-color biscuit circles and so on that had been made for spring outing have been eliminated because of the delay, ha ha. This time I'd like to have some different, slightly bitter Matcha, with sweet and sour cranberry, and butter milk crisp, absolutely fresh and delicious! Xiaoyang said, mom, I'm going to have a spring outing with my brother, too! I said, well, when Yangyang started kindergarten on September 1, she would go on a spring outing like her brother. At that time, my mother made a lot of delicious food for you! Xiao Yang blinked and said, "OK!" Then very happy oneself played, the child is easy to satisfy! In fact, the crunchy stick is a little too loose this time. It tastes good. I'm afraid Dahang will take it outside. It's broken when it's taken out. Ha ha, I didn't have to kill the butter if I knew it earlier. "

Production steps:

Step 1: weigh 35 grams of cranberries and soak them in rum for more than 30 minutes (large cranberries need to be cut up and soaked in warm water without rum)

Step 2: mix low gluten flour, Matcha powder, baking powder, sift, I passed twice

Step 3: after the butter is softened, use the electric egg beater to disperse (at this time, do not need to turn on the power, hand-held electric device to disperse manually, so that the butter will not splash), then add the powdered sugar, mix the powdered sugar and butter manually, and then open the egg beater to beat the butter at medium speed

Step 4: add a small amount of egg into the butter in several times. Each time you add the egg, whisk it quickly until it is completely fused, and then add it in the next time

Step 5: the whipped butter is creamy

Step 6: add the sifted powder and stir evenly with scraper

Step 7: add dried cranberries and mix well

Step 8: take a piece of plastic wrap and lay it on a clean table. Put the batter on the plastic wrap

Step 9: fold the preservative film in half to wrap the dough, shape it with a rolling pin to form a rectangular block as shown in the figure, and move it into the refrigerator freezer to freeze for about 20 minutes

Step 10: freeze until the dough is hard and cut into 5 mm thick slices

Step 11: place the thick pieces in the baking tray covered with oil paper or tin paper, pay attention to the gap in the middle, preheat the oven at 180 degrees, heat up and down, and bake at 180 degrees in the middle for 15 minutes. Each oven temperature deviation, see the edge of the biscuit stick is golden

Step 12: take it out of the oven, move it to the baking net to cool, and seal it after cooling completely

Materials required:

Butter: 75g

Sugar powder: 50g

Egg: 50g

Low gluten flour: 120g

Matcha powder: 10g

Baking powder: 1 / 8 TSP

Cranberry: 35g

Note: when the dough is frozen and sliced, it mainly depends on the hardness of the dough. If it's too soft, it's not easy to form, so you need to extend the freezing time. If it's too hard, it's not easy to slice. It took me 20 minutes this time, and I think slicing is better. But now it's hot, and the dough begins to soften after slicing. It's hard to transfer it to the baking tray. At this time, I need to put it in the refrigerator again to freeze for a while, so it's easier to take it. In addition, when a baking tray can't hold all the biscuit sticks, the remaining biscuit sticks should be put into the refrigerator temporarily for freezing, so that it will be easier to move into the next baking tray. Of course, it can't be used when the temperature is low.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: other