If the cookies are like other cookies purchased by yourself, such as Zhan Cui's office snacks, snacks, and assorted real fruit cranberry type cookies, stored in a cool, dry place, away from direct sunlight and high temperatures, its shelf life can be up to 360 days.
Cranberry scone bread is a gourmet dish, the main ingredients are 150g grams of low gluten flour and so on.
Materials
1. 150g grams of low gluten flour, cranberries 20 grams, 50g grams of butter, 40g grams of sugar, 70ml of milk,
2. 1 tsp of baking powder, a pinch of salt, a little bit of milk brushing the surface of the
practice
1, the ingredients are ready.
2. Mix and sift the low gluten flour, baking powder, sugar and salt.
3, soften the butter at room temperature, cut into small cubes and mix with the flour mixture.
4, with hands rolled like breadcrumbs.
5. Pour in the milk.
6: Mix well, add cranberries and knead again, cover with plastic wrap and place in refrigerator for about 1 hour.
7: Remove from the refrigerator, divide into 12 equal portions, knead lightly to form a round shape, and brush the tops with a layer of milk.
8: Place in preheated oven.
9: Bake at 200 degrees Celsius, medium heat, upper and lower heat, for about 20 minutes.
10, can be removed from the oven.
Tips
1, the kneaded dough must be put into the refrigerator for an hour, in order to have a "burnt" texture.
2. When kneading the ingredients into a ball of dough, do not over-knead, but knead until the surface of the dough is shiny. Excessive kneading will result in too much gluten and affect the texture.
3. If you want to shape the dough, you can use a mold, or use a knife to cut the dough into triangular pieces of the right size.
4, no cranberries can be replaced with raisins, you can also do the original scone.