Cranberry biscuit: sour and sweet butter biscuit

Cranberry biscuit: sour and sweet butter biscuit

Introduction:

"Time flies. Two years in Germany are going to pass so quickly. Next month we are going to leave for home, so we are busy sorting things recently. We have no time to cook and bake. This Cranberry biscuit was made as a gift at a friend's house last weekend. I'm very happy to be praised by my friends. In fact, cranberry biscuit is the first baking cake I learned to bake. At that time, I was still very unfamiliar with low gluten flour, butter, egg beater, etc. I copied Jun's prescription and did it step by step. I didn't dare to make any mistakes. Now it's easy to make this biscuit. Practice makes perfect. "

Production steps:

Step 1: get all the materials ready.

Step 2: cut the cranberry into small pieces.

Step 3: soften the butter, add sugar powder and stir well.

Step 4: beat the eggs into egg liquid, add 1 tbsp egg liquid, and then quickly stir well.

Step 5: in the evenly stirred butter paste, add low gluten powder.

Step 6: pour the cranberries into the flour and butter paste and stir well.

Step 7: put the batter in the freezer for 3 minutes, wait for the dough to harden, then pour it into the fresh-keeping bag, shape it into a 6cm wide and 4cm high cuboid by hand, and then put it in the freezer for 50 minutes to harden.

Step 8: take out the frozen dough from the freezer, cut it into 0.7cm slices, then put it into the baking tray, send it into the preheated 165 degree middle oven, bake for about 25 minutes until the surface is golden.

Materials required:

Low gluten powder: 115g

Egg liquid: 1 tbsp

Butter: 75g

Cranberry: 35g

Powdered sugar: 60g

Note: 1. Butter softening means that you can poke a hole with your fingers. Don't melt it into liquid. 2. If you don't have low gluten flour at home, you can use 4:1 ratio of ordinary flour and corn flour to prepare. 3. When mixing the batter, it will be a little thin. Do not add flour. Just put the batter in the refrigerator for a few minutes to make it hard and convenient for shaping. 4. Check the dough frequently when putting it into the freezer. Every refrigerator is different. Don't freeze it too hard, otherwise it can't be cut, as long as it's not too soft. 5. The baking time is also determined according to the oven, and the surface is golden.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet