Ingredients
Low-gluten flour ( 260g ) | Corn starch ( 100g ) |
Dried cranberries ( 95g ) | Butter ( 240g span> ) |
Powdered sugar ( 120g ) | Whole egg liquid ( 40g ) | Milk powder ( 40g ) |
How to make cranberry cookies
1. After softening 240 grams of butter at room temperature, stir it with an electric egg beater until smooth
2.Add 40 grams of whole egg liquid and stir until completely combined
3.After mixing evenly, pour in 95 grams of chopped cranberries and stir evenly
4.After mixing evenly, pour in 95 grams of chopped cranberries and stir evenly
5.Sift 260 grams of low-gluten flour and 120 grams of powdered sugar, and stir evenly
6.Put the dough into the mold (if there is no mold, shape the dough into a rectangle about 6CM wide and 4CM high by hand), shape into a long strip, and put it in the refrigerator for 2 hours
7. Take it out after freezing and forming, and cut into pieces of about 0.8cm
8.Put it into the preheated oven, bake the upper tube at 192 degrees and the lower tube at 140 degrees for 15 minutes
9. Dang Dang Dang! Beautiful finished product
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