Cranberry
By VicentaLakin
This cranberry is so delicious, sour, sour and cranberry makes the cranberry feel sour. I've done it many times, and this time I've finally had enough to make her a mini-form
Recipe Recommendations
- sweet and sour
- roast
- an hour
- ordinary
Steps for Cranberry
1
All materials ready
2
The cranberries are dry and broken
3
The soft butter was energized with an egg-pumper in a smooth slide. Sugar
4
It'll be smooth, sugar and butter will be mixed, no color change, no swelling, egg fluid will be in the butter paste three times, every time it'll be fully mixed and then poured into the egg fluid
5
The egg fluid is fully mixed with butter paste, so no oil and water separation occurs, the butter paste hair is slightly larger and the colour is slightly lighter
6
Sift in low-banded and powdered powder, evenly rolled, and don't clutter, so don't make the flour. degrees
7
When butter and flour are loose, fall into cranberry. Break
8
Smuggle evenly
9
Don't do that with your hands
10
Take a film, put it in the film. Press it
11
Take a dish, put the face in with the skin mask, flatten it with your hand, smooth the surface with a scratchboard; then cool it in the fridge or freeze it to make it hard
12
When the face is hardened, it's a good idea to resize the thick with a cane. degrees
13
Cut the edge with a sharp knife and split it into pieces of the same size
14
Sliced into a narrow strip
15
Put it in a non-gluceous dish. Keep an eye on the room
16
In a pre-heated oven, 180 degrees, mid-level, 15 minutes, with gold on the surface and on the edge; time adjusted to the thinness of the strip cut; cookies not in the oven can be frozen in the fridge and then removed from the oven
17
When the hanger is cold, seal the can
18
The cranberry biscuit with the little fragrance is delicious