Cranberry cookie practice

Cookies materials: 100 grams of butter, 45 grams of powdered sugar, 1 egg, 160 grams of low-gluten flour, 2 grams of baking powder

Spuds materials: 60 grams of glutinous rice flour, 20 grams of corn starch, 15 grams of sugar, 110 grams of milk, 10 grams of butter

1, glutinous rice flour and starch plus sugar plus milk plus corn oil mixing stirred well. Covered with plastic wrap steamed for 20 minutes, steamed well out of the butter to be not hot and kneaded well, 15 grams each

2, soften the butter and powdered sugar, mix well, with a whisk whisk, and pour into the egg whipped evenly

3, sifted into the low-flour and baking powder and kneaded into a mass of 30 grams each, take a flattened to put on the sweet potato wrapped up and pressed, the surface of the cranberries, baked in the oven at 170 degrees Celsius for 25 minutes or so!