Composition:

50g of low-gluten flour, 50g of corn starch, 50g of butter, 25g of powdered sugar, 0.5g of salt, 65,438 cooked egg yolks and 0,20g of dried cranberries.

Exercise:

1. Cranberries are chopped with a knife.

2. Put the egg yolk into the flour sieve, press it into powder with a spoon, continue to sieve in the low-gluten flour and corn starch, and grasp it evenly by hand.

3. Soften the butter and beat well with electric egg beater at low speed. Add salt and continue stirring for a few seconds.

4. Add sugar powder and stir at low speed until mixed. After mixing the powdered sugar and butter evenly, turn to medium-high speed and beat until the volume of butter doubles.

5. Add the mixed powder to the butter and add cranberries.

6. Grab it by hand, wrap it in plastic wrap and put it in the refrigerator 1 hour.

7. Take it out after refrigeration, divide it into 20 equal parts, knead it into balls and put it in a baking tray.

8. Flatten each dough with your thumb, put it in a preheated oven, and heat it up and down for 170 degrees 16 minutes.

skill

1. Boil the eggs until they are fully cooked, so that the yolk will be dry and easy to sieve.

It is best to use powdered sugar for this kind of biscuit, which has a delicate taste.