Cranberry biscuit stick

Cranberry biscuit stick

Introduction:

"Change the shape, give a fresh feeling; add a little baking powder, crisp and delicious"

Production steps:

Step 1: prepare the ingredients, soften the butter at room temperature and chop the cranberries in advance (I make two at the same time, so the weight is doubled)

Step 2: pour the softened butter into a clean and dry container to pass

Step 3: add the fine granulated sugar in three times, add 1 / 3 sugar before whipping, and start whipping

Step 4: after the first addition of sugar and butter, add 1 / 3 sugar and continue to beat

Step 5: after the second addition of sugar and butter, add the remaining 1 / 3 sugar and continue to beat. After each mixing, you can find the change of butter, the volume becomes larger and the color becomes white

Step 6: add egg liquid in three times, add 1 / 3 egg liquid for the first time, and continue to stir

Step 7: after the first egg and butter are fully mixed, add 1 / 3 egg and continue to stir

Step 8: after the second egg liquid and butter are fully mixed, add the remaining 1 / 3 egg liquid and continue to stir until they are completely mixed. You will find that the volume becomes larger, lighter and the color turns white

Step 9: add salt and stir well

Step 10: the butter is completely gone

Step 11: add baking powder

Step 12: add low gluten flour

Step 13: add cranberries

Step 14: use a scraper to stir into small scattered dough

Step 15: knead the dough evenly with your hands until you can't see the white powder

Step 16: prepare a fresh-keeping bag about the width of the baking pan (Sanneng gold baking pan) and put the dough in

Step 17: press the dough to the two corners by hand to make the dough spread on the front half / sealing part of the fresh-keeping bag (not required to be flat), and then put it into the baking tray, as shown in the figure, with just the right width

Step 18: roll the dough outward with a rolling pin to cover the whole baking pan; then push the rolling pin forward, backward, left and right to make the dough flat and evenly spread (one portion of the dough is evenly spread over the whole baking pan with just the thickness)

Step 19: roll the dough outward with a rolling pin to cover the whole baking pan; then push the rolling pin forward, backward, left and right to make the dough flat and evenly spread (one portion of the dough is evenly spread over the whole baking pan with just the thickness)

Step 20: this method can roll out a piece of regular dough quickly and conveniently, and then send it to the refrigerator for freezing for half an hour to 1 hour

Step 21: take out the dough after it is frozen hard, and cut off the two sides of the bag. Preheat the oven at 180 ° for 10 minutes

Step 22: prepare a sharp knife and cut three equal parts horizontally

Step 23: then cut 1 cm wide strips vertically

Step 24: after cutting, orderly arrange them in a baking pan with oil paper (you can use a non stick baking pan without oil paper), put them in a preheated oven, middle layer, 180 ° for 12-15 minutes, and try your own oven

Step 25: after 12 minutes, the surface of the biscuit turns a little golden, and you can take it out

Step 26: put it on the grid immediately after it comes out

Step 27: pack and decorate with small bags. The biscuits are delicious and the package is generous. It's a gift.

Materials required:

Butter: 80g (softened at room temperature)

Fine granulated sugar: 80g

Low gluten flour: 220g

Egg: 50g

Salt: 1 / 4 teaspoon

Baking powder: 1 tsp (no aluminum)

Cranberry: 50g (chopped)

Note: 1. The dough is soft, so it is difficult to roll the dough directly with the rolling rod; it can be easily finished with the help of fresh-keeping bag and baking pan. 2. Fine granulated sugar can be replaced by powdered sugar, but powdered sugar will reduce the extensibility of dough, and the volume of roasted raisins will be smaller, while with fine granulated sugar, the volume of raisins will be slightly larger, and the taste will be more crisp. It's up to you. 3. The dough must be frozen hard enough and cut with a sharp knife to ensure a neat cut. 4. Cut the dough quickly, otherwise it will be difficult to pick up the dough when it is soft again; the dough to be baked should be sent back to the freezer to prevent it from softening again.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet