Tea cranberry cookies
By VicentaLakin
Today we're making cranberry cookies, and the outer edges are soft, and the fresh bitterness of tea and the sour sweetness of cranberry are interwoven in the mouth, giving people a rich and multilayered sense of taste. In every taste, the smell of butter comes, and it makes you feel fresh and sweet。
Recipe Recommendations
- unsalted butter 80 grams
- powdered sugar 40 grams
- room temperature egg liquid 20 grams
- almond powder 25 grams
- low-gluten flour 90 grams
- matcha powder 6 grams
- dried cranberries 40 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Tea cranberry cookies
1
Cranberry dry 40 grams, cut and back up。
2
Room temperature softened salt-free butter 80 grams, sift in sugar powder 40 grams, and spreads to a larger colour-drink。
3
20 grams of cortex, in two minutes。
4
Send it to the egg fluid and integrate it evenly。
5
Sifted 25 grams of almond powder, 90 grams of low-banded flour and 6 grams of tea powder。
6
Scratch to even color。
7
Join the cranberry to shreds, with a razor。
8
Put it on the oilpaper, squeeze the strip。
9
It is then packed with oil paper, which is then squeezed in with a razor。
10
Refrigerator freezes for one hour。
11
When it's fixed, it's taken out and it's cut into the same size。
12
Evenly arranged on the grill。
13
The oven 170°C is preheated to the temperature and placed in the oven for 15-20 minutes. Note: Fifteen minutes is softer and 20 minutes is more coarse。
14
Roast it out, cool it and seal it。
15
SCRAMBLING CRANBERRY COOKIES, FINISH O
16
It's fresh, sweet, colorful。
17
Deep teas and red cranberry sprouts make up a beautiful landscape。Tea cranberry cookies Make Tips
1 The temperature varies from one home to another and can be made at a lower 10°C level, which can reduce the colour change time for tea. 2. Be careful not to overwrite the taste of biscuits。