cranberry shortcake

Recipe Recommendations

• low-gluten flour 200g
• butter 80g
• fructose 40g
• milk powder 15g
• egg yolk 3 and a half
• the cranberry appropriate amount

• sweetening
• roast
• ten minutes
• ordinary

Steps for cranberry shortcake

1

Prepared ingredients Low-gluten flour 200g butter 80g fructose 40g milk powder 15g egg yolk 3 cranberries moderate amount

2

Soften the butter at room temperature, add the fructose and milk powder, beat with an egg beater, add the egg yolk liquid in turn, and beat well

3

Sift in the low flour, mix well, then add the dried cranberries and knead into dough.

4

Make it into the shape you like. Lay tin foil on a baking sheet (originally it was oil paper, but I didn't have it, so I just lay tin foil), put it in, brush the surface with egg yolk liquid, and you can add some sesame seeds. Preheat oven to 180 degrees, middle layer, 13 minutes

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