A cranberry cookie
By VicentaLakin
THE FOLKS WHO READ MY RECIPE MUST HAVE KNOWN THAT I HAD PUBLISHED A FLOWER COOKIE EARLY IN THE DAY. IT'S JUST THAT OVERBERRY COOKIES ARE PASSING, AND THIS TIME THERE'S A REASON FOR SHARING, AND THE LAST FORMULATION IS BETTER FOR WINTER, AND IT'S GONNA BE A LITTLE LESS SHAPELESS IN THE SUMMER WITHOUT THE FREEZER, AND I'VE USED THIS FORMULA MANY TIMES, AND THE REFINED CRANBERRY DOESN'T AFFECT THE SHAPE OF THE PRODUCT BY BLOCKING THE FLOWER MOUTH. AND HERE'S A QUESTION FOR YOUR FOLKS ABOUT COOKIES: ABOUT THE COOKIES: THE COOKIES ARE ACTUALLY THICK, AND THEY'RE NOT AS EASY AS CAKES, BUT IF YOU CAN'T SQUEEZE THEM, YOU NEED TO MIX THEM MORE, AND IF THE EDGES ARE TOO FAR APART. WITH REGARD TO SHAPES: THE SUCCESS OF SHAPES IS TWO THINGS: FIRST, IT TAKES ONE TO FORM WHEN CROWDING, IT CANNOT STOP, AND SECOND, THE OVEN MUST PREHEAT WELL IN ADVANCE, AND ONLY WHEN THE TEMPERATURE IS FULLY RAISED CAN THE COOKIE BE PUT IN IN A HIGH TEMPERATURE. FOR TOOLS: SQUEEZE COOKIES WITHOUT A ONE-TIME BAG OF BOUQUETS, BREAK EASILY, SILICA IS BETTER USED, AND IF YOU WANT TO SQUEAL, DON'T CHOOSE THE SMALLEST. I USE MEDIUM SIZE, 2D6 TEETH. IF YOU DON'T USE CRANBERRY, 120 GRAMS IN BUTTER
Recipe Recommendations
- butter 130 grams
- powdered sugar 60 grams
- dried cranberries 40 grams
- low-gluten flour 180 grams
- whole egg liquid 40 grams
- rum 15 grams
- sweet and sour
- baking
- half an hour
- ordinary
Steps for A cranberry cookie
1
120 grams of butter to soften the room, another 10 grams of butter insulated water melted, eggs were taken out of the fridge in advance for distribution, cranberry dry and rum bubbled for 10 minutes, so that when you take rum, you don't stick too much on the blade, if you don't use rum to replace it with honey water, it's better to use rum bubbles
2
When you're drying up a good cranberry, you break it in the mixer, as much as you can, you don't shut up when you're squeezed, you start to break up, you're gonna be a little small, you add 10 grams of melted butter, and you hit 15 seconds until the butter is fully absorbed by cranberry
3
A good cranberry mud is ready for use
4
120 grams of butter softened with sugar powder
5
A little bit of butter mixed with sugar powder by hand with an electric omelet
6
Then turn on the electric omelet and blow the butter into ointment. Status
7
Every time you add an egg fluid, you'll have to mix the egg fluid with butter, you'll be able to do it in three, and the temperature of the egg fluid will not be too low, so the iced eggs in the fridge will have to be warmed up early and the egg fluid will be warmer
8
When you're in shape, the color is warmer
9
And then you sift low-banded flour into the basin and add cranberry mud
10
Full-blown with a rubber razor
11
WHEN MIXED, PUT IN A BAG OF BOUQUETS FILLED WITH BOUQUETS, SQUEEZE A LITTLE BIT OVER THE BASIN TO SEE IF THE BOUQUETS ARE SMOOTH, AND IF TOO MANY SERRATED TEETH NEED TO BE FULLY BLENDED BEFORE OPERATING. IT'S A 2-D-6
12
Squeezes on a board of oilpapers, and this shape squeezes when it's squeezed. It works with the right hand. It works with the left hand
13
It's a shape that's squeezed vertically, and when it's squeezed, the bouquet is pumped vertically。
14
When squeezed, it was placed in a pre-heated oven with 200 degrees of fire, 180 degrees of fire, 10 minutes of mid-level roasting and 3 minutes of roasting. Based on the actual size of the cookies squeezed out and the different temperatures of the ovens, it is generally recommended that the roasting be reduced by two or three minutes, followed by observations and additional minutes as required. Freshly baked cookies are easily broken and can be laid cold and must be kept in seals for the same day。