So today the chef is going to teach his friends how to make cranberry cookies by mistake! Cookies are made according to the chef's tutorial, and 0 basic baking novices can also succeed once! Don't worry if you have any tips. I will share them with my friends at the end of the course!
Tutorial of cranberry biscuit making
raw material
250g of unsalted butter, powdered sugar 150g, 350g of low-gluten flour, eggs 1, dried cranberries 150g (other dried fruits are also acceptable).
manufacturing process
Step 1: Make biscuit dough.
1. When the butter becomes soft, mix it with powdered sugar evenly. Poke the butter with a spoon or scraper first, and then mix the butter and powdered sugar evenly by stirring (the feeling of cooking) until the powdered sugar is out of sight.
2. Break an egg and pour it into butter twice (half at a time). Butter is more difficult to stir at this time. You need to use a electric egg beater or a manual whisk to stir evenly until the egg liquid is completely absorbed by the butter, so you don't have to over-whisk it. Add the egg mixture several times. Don't be lazy. Adding it once is easy to cause oil-water separation.
3. Chop the dried cranberries first. If you have a cooking machine, you can use it directly. If not, you can chop the meat with a knife. Sift all the low-gluten flour into the butter, and then pour in the chopped cranberries. Then put on gloves directly and mix well by hand until there is no white flour.
Step 2: Cut into pieces and bake.
1. Put the dough on oiled paper and put it into a mold for molding. If there is no mold, you can play freely. Just use a ruler and other plasticity to form a rectangular parallelepiped shape. After setting, put it in the refrigerator for 2 hours, and the dough will harden!
2. Take out the frozen dough slices, cut them into 0.5cm thick biscuit pieces with a knife (the edge is marked with a ruler), spread a layer of oil paper on the baking tray, and put the biscuits on the baking tray one by one. It should be noted that there should be a certain interval between cookies.
3. Preheat the oven at 170℃ for 5 minutes, then put the baking tray in the middle layer of the oven and bake at 170℃ 15 minutes until the biscuit surface is slightly yellow.
Cookies can be kept in self-sealed bags (it is recommended to eat them within 3 days). They are very suitable as snacks or afternoon tea. They are all full of milk, crispy and delicious, and they can't stop. If there are children studying at home, you can prepare some cookies for them in your schoolbag like a chef. It is better to pad your stomach when you are hungry than to snack outside like sausages.
Tip:
1, butter needs to be softened at room temperature in summer and heated in winter. Mainly softened to the point where you can easily poke a small hole with your fingers. Many friends who make cookies often soften too much, and the back is not easy to form and easy to get all kinds of stains.
2, the newly baked partner may not have a reserve of powdered sugar, so it cannot be replaced with white sugar. White sugar will increase the ductility of dough and lead to the deformation of biscuits, which is also the reason why people make biscuits into squares. The shape of the cookies you made is simply to make yourself fly!
After baking, the biscuits are either burnt or not cooked. This is because the biscuits are cut unevenly. Cut the biscuits into small pieces with the same thickness, so that they can be heated evenly and easily colored. So, if you feel that you are not good at grasping the thickness, just like Bian Xiao, take a small ruler and mark the thickness before cutting.
4. Leave a gap between cookies. Many friends may have only a few biscuits left. Too lazy to bake any more, so they are all crowded together. After copying, you will find that they are United!
Master these skills and follow the chef's tutorial, and you can make cranberry cookies as good as those sold outside! During the production process, if you have any questions, please comment and ask me. Please remember to share it with friends who have made it successfully! Welcome to add, if you like, follow and leave a message. Your attention and comments are the greatest motivation for chefs!