Cranberry cookies
By VicentaLakin
Time travels, and two years in Germany are almost over. We're on our way home next month, so we've been working on things lately, and we don't have time to cook and bake. This cranberry cookie was made last weekend at a friend's house, as a gift. I'm so happy to have a good friend. Actually, cranberry cookies are the first bakeries I learned to bake. At the time, it was still strange to have low-banded powder, butter, egg-beating machines, etc., which had been taken from the king's side, one step at a time and not the other. Now that you're making this cookie, it's so light. It's perfect。
Recipe Recommendations
- low-gluten flour 115 grams
- egg liquid 1 tablespoon
- butter 75 grams
- the cranberry 35 grams
- powdered sugar 60 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Cranberry cookies
1
Get all the material ready。
2
Cranberry cut into small pieces。
3
When butter is softened, sugar powder is evenly mixed。
4
When the eggs are turned into egg fluid, a large spoon of egg fluid is added, which is then quickly evenly mixed。
5
In a smooth butter paste, add low-band powder。
6
And then the cranberry cut into small pieces is evenly mixed with butter paste。
7
put the paste in the freezer room for three minutes, wait until the face is a little hard, then pour it in the bag, and then put it in a six cm wide, four cm tall rectangular, and then put it in the freezer room for 50 minutes to hard。
8
from the freezer room, a frozen, hard-frozen noodle is removed, sliced in the form of 0.7 cm, then placed in the oven and delivered to the preheated 165-degree mid-level oven, which is about 25 minutes to the surface of gold。Cranberry cookies Make Tips
1. Butter softening means that you can poke a hole with your fingers, and never melt it into liquid.
2. If you don't have low-gluten flour at home, you can use a 4:1 ratio of ordinary flour and corn flour to prepare it.
3. The batter will be a little thin when stirring. Never add flour. Just put the batter into the refrigerator for a few minutes and it will harden for easy shaping.
4. Check the shaped dough often when you place it in the freezer. Every refrigerator is different. Don't freeze it too hard, otherwise you won't be able to cut it. As long as you don't cut it too soft.
5. The baking time also depends on your own oven, and the surface can be golden yellow.
2. If you don't have low-gluten flour at home, you can use a 4:1 ratio of ordinary flour and corn flour to prepare it.
3. The batter will be a little thin when stirring. Never add flour. Just put the batter into the refrigerator for a few minutes and it will harden for easy shaping.
4. Check the shaped dough often when you place it in the freezer. Every refrigerator is different. Don't freeze it too hard, otherwise you won't be able to cut it. As long as you don't cut it too soft.
5. The baking time also depends on your own oven, and the surface can be golden yellow.