2. Ingredients: 115 grams of low gluten flour, 15ML of whole egg, 75 grams of butter, 60 grams of powdered sugar, 35 grams of dried cranberries. Baking: 165 degrees, center layer, 20 minutes.
3, after the butter is softened, add powdered sugar, mix well, no need to whip.
4, add the egg mixture, mix well.
5, pour in the cut dried cranberries.
6. Pour in the low gluten flour, stir well and knead into a dough.
7: Shape the dough into a rectangle or a square with your hands, and put it in the freezer for 40 minutes.
8: Cut the frozen dough into slices with a knife.
9: Place the slices on a baking sheet and bake in the preheated oven until the top is lightly golden brown.
10, dried cranberries add Rum soaked soft and drained standby.
11, soften the butter at room temperature, add sugar whipping, three times to the egg beaten evenly.
12, add low-flour, milk powder, grasp evenly into a ball, and then add the cranberries grasp evenly.
13, the dough is divided into 15g of small groups, rolled round and flattened rows into the baking tray.
14, preheat the oven to 160 degrees Celsius, and bake on the upper level for 22 minutes.