Ingredients
Unsalted butter ( 75g ) | Fine sugar ( 65g ) |
Milk powder ( 15g ) | Egg yolk ( 3 pieces ) |
Low-gluten flour ( 185g ) | Cranberry ( 75g ) |
Egg yolk water ( 1 egg yolk and 15 grams of water ) |
How to make cranberry milk-flavored shortbread
1. Prepare the ingredients and weigh them.
2. Soften the butter to a paste at room temperature and add fine sugar.
3.Use an electric egg beater to beat the butter until the color becomes slightly lighter.
4.Add milk powder.
5.Continue to beat with a whisk until the volume is puffy and the color is brighter shallow.
6.Add an egg yolk.
7. Beat evenly with a whisk.
8.Add three egg yolks in batches, adding one egg yolk each time.After the eggs are mixed evenly, add the next one.
9. Add all the egg yolks and beat them into the butter.
10.Sift in low-gluten flour.
11.Use a spatula to stir the butter and low-gluten flour evenly.
12.Add chopped dried cranberries, (you can also use Dried raisins or raisins instead).
13. Knead the dried cranberries into the dough with your hands.
14. Divide the dough evenly into 15 grams and roll it into a small ball.Place on a baking sheet lined with greaseproof paper.
15.Use the back of the spoon to flatten the small ball a little more.Too flat.
16. Then brush with egg yolk water.
17.Put it into the middle layer of the oven that is preheated to 180 degrees, and heat it from top to bottom.Bake at 180 degrees for 16 minutes.
18. Bake until the surface is golden brown, take out and let cool.
19. The rich milky fragrance is mixed with the sour and sweet taste of cranberry., really delicious.
Tips
The butter must be fluffy and enlarged in volume, otherwise the dough will feel dry and the resulting texture may be unsatisfactory.
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