material

240 g of low-gluten flour, 30 g of corn flour, 0/70 g of cream/kloc-,85 g of powdered sugar, 35 ml of whole egg liquid, 80 g of dried cranberries,

working methods

1

Soften the cream at room temperature. If the cranberries are too big, cut them slightly, not too finely. Sieve powder.

2

Stir the cream and powdered sugar evenly, don't beat, then add the egg mixture and stir until it is completely emulsified.

three

Add dried cranberries+low-gluten flour+corn flour, and mix well by pressure mixing, not too much.

four

Spread a piece of plastic wrap on the table top, put the dough into the jar, and then roll it on a baking tray and put it into freezing 1 hour to make the dough hard.

five

Cut into pieces 0.5 cm thick.

six

Bake in oven 160 degrees for 25 minutes, depending on the size of cookies and the temperature of each oven, until the surface is golden.

seven

Bake, cool and store in a sealed jar.

Nutritional value of cranberries

(1) Cranberry is not only rich in vitamin C, but also rich in phytochemicals, including anthocyanins and ellagic acid.

? It can be said to be a super antioxidant.

(2) Cranberries contain a substance called benzene peroxide, which has the function of a vaccine and can awaken the power of the immune system.

? On the arrival and inhibition of invasive harmful bacteria.

(3) Cranberry contains super antioxidant proanthocyanidins. With its special antioxidant capacity and muscle elimination conditions,

? It can prevent cells from being damaged and maintain the health and vitality of cells.

(4) Cranberry has strong resistance to bioflavonoids, and its content is generally high.

? Top 20 fruits and vegetables. Biological brass can effectively avoid Alzheimer's disease.