I. Ingredients: 230g of low-gluten flour and 0/50g of butter/kloc.
Second, the steps
1, prepare all the materials, and soften the butter at room temperature for later use.
2. The butter softens at room temperature until it can be easily poked with your fingers. First, stir it with electric egg beater.
3. Add fine sugar into the butter and stir it with a stirring knife first to avoid the fine sugar splashing out when it is sent away.
4. Use electric egg beater to beat until the butter becomes lighter in color and expands into a feather shape.
5. Add the broken eggs twice and stir well (after each addition, stir well to make the eggs and butter fully mixed).
6. Sieve the low-gluten flour in three times, stir it slightly with a rubber scraper, and then mix it evenly with electric egg beater.
7. The stirred batter is like this.
8. Add dried cranberries and stir well.
9. The cranberry cookie batter is thus finished.
10, put a piece of plastic wrap inside the biscuit mold to facilitate demoulding.
1 1, put all the cranberry cookie batter in the mold, and this recipe is just enough to fill a 28.5*6*4.5 mold.
12, put it in the refrigerator and freeze it 1 hour or so.
13. After freezing, take it out and slice it (about 0.7 cm thick, depending on personal preference) and put it on a baking tray, paying attention to the spacing (if your baking tray is not non-sticky, please spread a layer of tin foil before putting cookies).
14, oven 175 degree preheating 10 minute, baking: upper and lower fire mode, middle layer, 175 degree, baking for 20 minutes (baking time and temperature are for reference only).
15. Pay attention to the baking process. If the biscuit has been colored, it means that it will be ready soon. Pay attention to the time, otherwise it will be easy to burn. If your biscuit has been colored not long after baking, there is still a lot of time left, which means that the temperature of your oven is high and you need to lower it appropriately.
16, bake until golden brown, and you can get out of the oven.
17. The cranberry cookies that have just been baked may be a little soft, which is normal. When they are cooled for a while, they will be crispy.
Third, matters needing attention
1, don't melt the butter into water ~ otherwise it won't be sent away, just soften it until your fingers can poke it easily.
2. If you are a novice or troublesome, you don't have to send butter, just stir it evenly.
3. If the dried cranberries are large, they need to be chopped and mixed with dough.
4. If there is no cranberry biscuit mold at home, you can use the existing packaging box or other tools at home for shaping, and then put it in the refrigerator for more than an hour; You can also roll out the dough directly and print the pattern with a biscuit mold.
5. The baking time and temperature are for reference only and can be adjusted according to your own oven.
6. After the biscuits are completely cooled, put them in a sealed jar and store them.