Cranberry sandwich

Cranberry sandwich

Introduction:

"When I was a child, I loved sandwich food most. I felt it was very fashionable. Now the pace of life has become faster. We may have tried many delicious things, but you may not have tasted this sandwich cake today. The crust is not sweet and greasy, and the stuffing is sour and sweet. It's great! Come and have a try

Production steps:

Step 1: make Cranberry stuffing first. Add the chopped dried cranberries and water to the milk pan

Step 2: boil over high heat until boiling, then turn down the heat, cover the pot and cook for about 30 minutes. If the water dries during cooking, add water and stir properly to prevent paste

Step 3: cook until the dried cranberries are soft and rotten. Add sugar and mix well

Step 4: continue to heat with low heat and keep stirring, so that the water volatilizes, and then boil to the consistency shown in the figure. Turn off the heat and let the cranberry stuffing cool

Step 5: then make the crust. Mix room temperature softened butter, softened cream cheese and sugar. Whisk until fluffy

Step 6: add the egg in two times and beat with the beater until the mixture is completely mixed

Step 7: mix low gluten flour, baking powder and baking soda and sift into the butter mixture

Step 8: mix evenly with scraper

Step 9: turn the dough, wrap it in plastic wrap and refrigerate for a while until the dough is soft and hard

Step 10: take a small piece of dough and press it into a flat circle with the palm of your hand

Step 11: put it into the prepared mold and shape it slightly by hand to make it bowl shaped,

Step 12: fill the middle with cranberry stuffing

Step 13: flatten another dough, cover the filling and trim the edges.

Step 14: after finishing, brush a layer of egg liquid on the surface, and then draw a cross pattern on the top with a fork as decoration

Step 15: put the mold into a preheated 175 ° oven, middle layer, heat up and down, bake for about 25 minutes, until the surface is golden yellow, then it can be eaten after cooling

Materials required:

Low gluten flour: 120g

Cream cheese: 40g

Dried Cranberry: 120g

Water: 250g

Baking soda: 1 / 8 teaspoon

Butter: 40g

Egg: 30g

Fine granulated sugar: 65g

Baking powder: 1 / 2 teaspoon

Note: 1, cranberry can be replaced by any dry fruit you like. For example, dried cherries and blueberries should be chopped as much as possible before using large fruits. 2. In terms of mold, besides the metal mold in the prescription, paper cup and silicone mold can also be used.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet