Butter 50g

Sugar powder 36g

Egg liquid 15g

Milk 10g

Low-gluten flour 100g

Corn starch 15g

Dried cranberries 40-50g

The best cranberry cookies! Don't be superstitious about Junzhi.

Melt 50g of butter, add 36g of powdered sugar, 15g of egg liquid and 10g of milk in turn, and stir evenly with an egg beater. Kitchen friends who are troublesome or in a hurry can mix all at once, with little difference, but the former is not prone to oil-water separation.

However, the final butter paste must be in a delicate and integrated state. If there is oil-water separation, it is recommended to bite it in a microwave oven ~ it is OK to heat it in water ~

Mix the sieved 100 low-gluten flour and 15g corn starch, pour them into butter paste, make them into pieces with a scraper, add 40g dried cranberries, make them into a ball, and let them stand 10- 15min.

Actually, I'm lazy. I can't make cookies with low powder. Let it stand to let the molecules inside the dough fuse and recombine themselves, which is convenient for shaping later ~)

Use a scraper to get the cranberry dough on a large piece of silicone oil paper and start the long road of plastic surgery? The shape is OK according to your own preferences, the common one is square, the dough is soft, be patient, after all, the face value is also very important!

Pot friends with molds can just go directly to the mold ~

(Because the cranberry dough is wet and sticky, it is not recommended to operate it directly by hand! I'm used to shaping refrigerator biscuits with silicone oil paper, and diaosi has no mold ~)

Put the dough wrapped with silicone oil paper into the refrigerator and freeze it for 45 min-1h.

When the dough is hard, you can take out the cut pieces, about 0.7cm thick, by pressing hard with your fingers without deformation.

Cranberry cookies have to have their thickness to have a good taste! But don't be too thick 1cm, so both the appearance and taste will be greatly reduced!

(At the beginning of cutting, you can preheat the oven and fire it up and down 180 degrees Celsius. )

Put the cut cranberry biscuits on the plate, leaving a certain gap between each piece, because they will grow bigger when baking!

Upper and lower fire 170℃, middle layer for 22-25min, and stew for 5min after baking. The surface is slightly golden and the bottom is light brown ~

(As mentioned above, the temperature of my oven may be on the high side. Please make fine adjustments according to your understanding of your own oven. It is recommended not to be higher than180℃ ~

Pay attention to the color of cookies in the later baking period. If necessary, you can take out the baking tray from the box and adjust the position and direction of cookies. Pay attention to hot hands! )

Tips

1. The mixed butter paste must be glossy, smooth, light yellow liquid, and oil and water should not be separated!

2. If you like sweetness, you can add more sugar, and it is recommended not to exceed 8g.

3. Careful kitchen friends will find that there will be small seams on the surface and bottom of the baked cranberry biscuits, and this state is a good taste. The background color should basically reach the light brown with uniform distribution as shown in the figure, and it should not be too deep. Will it be burnt?

4. The oven must be preheated in advance 10- 15min!