Cranberry pastry

Cranberry pastry

Introduction:

"This biscuit tastes very crisp and full of milk flavor. With dried cranberries, it has a special flavor. I didn't watch it in the last few minutes. Ha ha, it's a little over baked."

Production steps:

Step 1: cut cranberries in advance

Step 2: cut the butter into small pieces, soften and stir

Step 3: add sugar

Step 4: add milk powder and beat with egg beater until the volume is bulky

Step 5: add egg yolk in several times and stir well

Step 6: sift in low gluten flour and mix well

Step 7: pour in the dried cranberries

Step 8: knead the dough evenly

Step 9: roll the dough into 1cm thick pieces

Step 10: cut out the irregular parts around

Step 11: subdivide into small rectangles

Step 12: load the baking tray

Step 13: brush a layer of egg liquid on the surface, put it into the oven for 180 degrees, and bake in the middle layer for about 15 minutes

Materials required:

Low powder: 190g

Dried Cranberry: 80g

Yolks: 3

Milk powder: 12g

Butter: 80g

Fine granulated sugar: 70g

Note: ① when the dough is trimmed into a rectangle, the extra dough can be rolled into a rectangle again. ② Cranberry can also be changed into other dried fruit according to personal preference

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet