Cranberry cookies

Cranberry cookies

Introduction:

"I remember the first time when I made Cranberry biscuits, I still had a quarrel with my old man. That night, both of us were watching TV dramas by the bed. After I handed the biscuits to him, he refused to give them back to me... Later, he didn't make it the next day, so he made up naturally. Hee hee... See that he liked to eat them. Later, he made them several times and gave them to the children on their birthday I've been friends, and I've all been praised. I call it delicious. This time I shot it, and I sent it out. It's very simple. I believe I'll learn it as soon as I learn it

Production steps:

Step 1: raw materials as shown in the picture: 75 grams of butter, 115 grams of low gluten flour, 45 grams of powdered sugar, 15 ml of egg liquid, 40 grams of dried cranberry. Butter is softened at room temperature in advance. Now it's cold, and butter is not soft for a long time. Later, I put it in the oven, put hot water in the baking pan, put butter in the container, cover it and put it on the grill

Step 2: the cranberry can be cut a little, not very broken

Step 3: beat the butter and powdered sugar with an egg beater, without whipping

Step 4: add the egg and beat well

Step 5: add dried cranberries and mix well

Step 6: sift in the flour again

Step 7: knead until there is no dry powder

Step 8: wrap it in plastic wrap, beat it into square strips with a knife, and put it in the refrigerator for half an hour or 2 hours

Step 9: preheat the oven for 160 degrees, cut the refrigerated semi-finished products into pieces about 7 mm thick, put them on the baking tray, heat them up and down for 160 degrees, and bake them in the middle for 20 minutes

Materials required:

Butter: 75g

Powdered sugar: 45g

Low gluten flour: 115g

Cranberry: 40g

Egg liquid: 15ml

Note: the first time I made Cranberry biscuit, it was cut in a mess and cracked a lot. The reason was that I had frozen for a long time. Now I know the reason. If you have frozen for a long time, you can put it at room temperature for a while and then cut it. I put it in the cold storage and take it out to cut it directly. You can refrigerate the dough the first night and cut the biscuit the next day by preheating the oven It's toasted

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet