Tea cranberry cookies
By VicentaLakin
A biscuit like this has melted, and the food has brought a great happiness
Recipe Recommendations
- low-gluten flour 115 grams
- dried cranberries 35 grams
- egg yolk one
- frosting 50 grams
- matcha powder 20 grams
- butter 75 grams
- tin foil 1 bunk
- sweet and sour
- roast
- several hours
- ordinary
Steps for Tea cranberry cookies
1
All the food is in reserve。
2
Butter cut small blocks softened。
3
The light color of butter is lightened at low speed。
4
Adding 50 grams of frost and butter is fully blended into two yolks, and I'm doing two here, so I put two yolks。
5
Add cranberry dry。
6
Send to cranberry dry mixed with butter。
7
Then 115 grams of low-banded flour sifted into the basin。
8
Scratch into a noodle。
9
At this point, 20 grams of tea powders were sifted evenly。
10
Live like this。
11
Make it up and freeze in the fridge for 1:30 hours。
12
Take out slices of the same size。
13
It's a nice color. It's so thick. It can't be too thin。
14
Roast-painted tin paper。
15
The oven was preheated, and I had 20 points on the 180-degree fire。
16
Time's up。
17
Here we go。
18
The finished product。
19
The finished product。