Cranberry cookies

1

prepare food: butter 150g, full egg liquid 30g (i dropped some of the eggnog, leftovers and a small part of the eggnog), sugar 90g, cranberry dry 85g, salt 2g, low-banded flour 230g。

2

the 150g butter room was softened to the point where it had no hard heart and had a slight disturbance with an electric egg-beater. the 90g sugar powder is divided into two pieces, first added to the first sugar powder 45g, and is evenly mixed. the remaining sugar powder was then added to the barter, which continued to stir until the butter became white and the size was loose, but no break was required。

3

it can be seen that butter has become white and loose. the full egg fluid was then added to 30 grams of concussion (also divided into two) and the first egg fluid was fully dissolved into butter and the remaining egg fluid was added. i'm using more yolk than protein, so the finished product is better。

4

the low powder 230g has been sifted twice to make flour loose。

5

Sifting low powder into the butterbains, poaching the eggs with some flour in the bowl, rubbing the butter down with your index finger as much as possible

6

Start cutting. The shovels move up and down, and the flour melts with butter. Don't mix it with a painting ring to prevent flour from getting cramped, and make it hard to make a cracker。

7

the 85g cranberry nut dryer needs to be cut to pieces, so that the dried fruit is evenly distributed in the biscuit. (an additional large spoon of about 15 grams of rum or water or wine soaked fruit, so that the dried fruit is fully watered and the softness is followed by a paper towel to dry the surface. it's not dry, it's more tasteful. there is no rum on this side。

8

The dried fruit is placed in the noodles, which are evenly mixed by cutting, and placed in the freezer for about 10 minutes. A shovel is then used to place the noodles on a skin-covered film or plastic bag, and to level the bags as much as possible. This is when the face is slightly hardened, and it can then be made into a cylinder or quadrilateral that you like. The cylindrical shape is convenient, with a 30-minute freeze in the freezer following a roll-round, until the cookie body becomes hard and can be cut easily. These moves must be fast, and they're going through the film

9

The Quadrant without grinding gear can be made by using a membrane box. Because the box is softer, the quadrilateral is not perfect. The perfectists can put it in the freezer room for about 10 minutes, and the cookie body becomes hard, and we can use the board to correct the fineness to what we think is perfect. Another 30 minutes of freeze in the freezer, which makes the cookie body hard, so that it can be cut easily。

10

Preheat ovens are on fire 170, fire 160. Take out the biscuit body, quickly cut out evenly thick pieces, each about 0.6 mm thick. Slices are very testing the blade。

11

Bread on tin paper. Each cut is on it, and the spacing is wider. The crackers swell when baked。

12

The grill is placed on the second floor of the oven, on the second floor of the oven, and the oven is baked for 17 minutes, and the cookies in the oven are observed in a timely manner, so that they can come out as long as the edge turns yellow。

13

Don't move, it'll break. A little cold, then move. The first oven is a little longer and the color is slightly heavier。

14

The finished product! Did it tempt you

15

Sweet taste

If you don't have powdered sugar, you can substitute it with white sugar. You can reduce the 90 grams of sugar by 5 grams; too much will affect the taste. 90 grams of powdered sugar is not a lot at all, and the cookies won't be too sweet. My family doesn't really like overly sweet food, and they find the sweetness of these cookies very acceptable. You must add the powdered sugar first, then the whole egg; do not get the order wrong. Also, when making cookies, be sure to "fold" rather than stir! Adjust the oven temperature appropriately according to your own oven.