Health benefits
Butter: low protein
Ingredients
Low-gluten flour ( 115g ) | Butter ( 75g ) |
Whole egg liquid ( 75g ) | Powdered sugar ( 60g ) |
Cookie shaper ( 1 ) |
How to make cranberry cookies
1.Soften 75 grams of butter and beat it into pieces, add 60 grams of powdered sugar, stir evenly, and beat lightly until fluffy.
2.Add 15 grams of egg liquid and stir evenly.
3. Sift 115 grams of low-gluten flour into 3 in 2 batches, and stir evenly That’s it.
4. Pour in dried cranberries (larger cranberries can be chopped in advance) Mix well.
5. Line the biscuit mold with a layer of plastic wrap and put the mixed dough into the mold Internal micro plastic surgery.After placing it into the mold, try to press the porcelain firmly with your hands to facilitate subsequent cutting and shaping.
6.Put it in the refrigerator for about 1 hour.Take it out and cut into slices of about 0.5cm.
7. Place the cut slices evenly into a non-stick baking pan.
8. Place in the middle layer of the preheated oven, heat up and down to 165 degrees, and bake for 20 About minutes (the fire temperature and baking time can be changed according to the actual oven temperature).
9. Bake the biscuits until the surface turns golden brown.
Tips
1.After adding the low-gluten flour, stir evenly.Remember not to stir too much to avoid the dough becoming glutenous, otherwise the biscuits will not be crispy.
2.When slicing, it must be even.Otherwise, if you bake it for the same time, some may be burnt and some may not be cooked yet.
3.If you are using a regular baking pan, when placing the biscuits, put a layer of oil paper on them to prevent them from sticking.
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