Health benefits
Butter: low protein
Ingredients
Butter ( 80g ) | Egg yolk ( 3 pieces ) |
Powdered sugar ( 40g ) | Low-gluten flour ( 170g ) |
Milk powder ( 30g ) | Dried cranberries ( 60g ) |
Surface decoration: egg yolk ( appropriate amount ) |
Egg yolk cranberry cookies
1.Soften the butter, add powdered sugar, mix well and beat with an electric whisk until smooth
2.Add the egg yolk in three to four times, beat each time until completely combined before adding the next time.
3.Mix the milk powder and low-gluten flour and sift into the butter paste p>
4. Chop dried cranberries and pour in.Use a spatula to stir evenly.
5. Shape into a long column, wrap it in plastic wrap and freeze for one hour
6. Preheat the oven to 180 degrees.Slice the cookies, place them on a baking sheet, and brush with a thin layer of egg yolk
7. Bake on the middle rack of the oven for about 18 minutes.The surface is golden.Adjust according to your own oven.After cooling, seal and store.
Tips
The butter does not need to be beaten but it must be smooth.After adding the powdered sugar, mix well before beating to avoid splashing around.
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