Cranberry pie
By VicentaLakin
We've tried a lot of good things, but you don't have to taste them today
Recipe Recommendations
- low-gluten flour 120g
- cream cheese 40g
- dried cranberries 120g
- water 250g
- baking soda 1/8 teaspoon
- butter 40g
- eggs 30g
- fine sugar 65g
- baking powder 1/2 teaspoon
- sweetening
- baking
- several hours
- ordinary
Steps for Cranberry pie
1
First make cranberry pie. Cracked cranberry dry with water into the milk pot
2
The fire boils until it boils, and then turns into a small fire, covering it up for about 30 minutes. If the water's dry, you can add water and mix it in order to prevent it. Bottom
3
It's been boiled until the cranberry dryer gets soft, put in a little sugar and melted
4
It continues to heat small fires and keeps mixing, volatilizing water, until the thickness shown in the picture is reached. Turn off the fire and use it when the cranberry is cooled
5
Then make the pie skin. House temperature softened butter, softened cream cheese and fine sugar mixed with eggbeaters to float
6
In two separate groups, the eggs were broken and the egg was mixed with the egg fluid
7
Low-banded flour, powdered powder and small soda mixed into butter blends Lee
8
Scratch it evenly
9
We'll put it in the freezer for a while, and then we'll put it back in
10
Take a little noodle and crush it with your palm
11
And put it in a set of molds, and put it in the shape of a bowl,
12
Fill the center with cranberry pie
13
Take another patch of flour and flatten it, cover it on the material, and fix the edges。
14
When it's all done, brush the surface with an egg fluid, and then use the fork to draw cross-grains on the top
15
Put the mold in a pre-heated 175-degree oven, mid-level, top-fire, roast for about 25 minutes, until the surface is yellow and the oven cools