Cranberry custard

Cranberry custard

Introduction:

"It has a taste comparable to milk cookies, but it tastes more crisp. It's suitable for afternoon tea with coffee. The aroma of pastry and the bitterness of coffee complement each other

Production steps:

Step 1: cut the butter into small pieces and soften at room temperature. Soak dried cranberries in hot water. Add sugar to the softened butter and beat until large.

Step 2: leave a little yolk in reserve, add the remaining yolk into the butter in several times, and stir until the yolk and butter are fully mixed.

Step 3: sift the mixture of low powder and milk powder into butter. Softened cranberries are also added to the mixture and kneaded into a dough.

Step 4: put the dough on the panel, roll it into 1cm thick dough with a rolling pin and shape it.

Step 5: cut the dough into a rectangle of moderate size, move the rectangle into the baking tray, and brush the egg yolk on the dough.

Step 6: preheat the oven for 150 degrees, bake the middle layer up and down, about 15 minutes, and the skin turns golden.

Materials required:

Low powder: 130g

Fine granulated sugar: 50g

Milk powder: 8g

Butter: 50g

Yolks: 3

Dried Cranberry: 50g

Note: when rolling dough, try to be thicker, so that the taste is better. You can also brush more yolk liquid, and the color of the finished product is more beautiful.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor