Cranberry Biscuits - with a winter butter softening tip
This biscuit is believed to be made by many people for the first time, but it took me more than half a year to make it. Thanks to the sharing of socrates-1, I just increased the amount of cranberries. The butter in many Cranberry biscuit recipes is not whipped, but this recipe is whipped, so the finished product is also more crisp. I made a concave shape and made it into a triangle. (the quantity of materials given is a little large. I made 1/3 of the quantity.)Most baked friends have a problem when making biscuits in winter, that is, the butter can not be softened at room temperature at all. No matter how long it is kept, it is still hard. Here is a trick to introduce, that is, blow it with a hair dryer for a while. The preparation is to cut the butter into thin slices and lay it flat in the container as far as possible. In this way, when blowing, it is heated evenly. You can blow it on the top for a while, and then blow it on the bottom for a while, In this way, the butter can be softened easily, and a little butter on the surface will become liquid, which will not affect the use.
Step 1 . All raw material scales are ready for standby. Butter softens well.
Step 2 . Pour powdered sugar into the butter, stir it manually with the head of the egg beater, and then whisk it at a low speed.
Step 3 . Add egg juice several times and beat well.
Step 4 . Add chopped cranberries and mix well.
Step 5 . Sift in low flour, mix well and form a ball.
Step 6 . After shaping, wrap it with plastic wrap and freeze for 1 hour.
Step 7 . Take out the frozen hard embryo and cut it into pieces about 7cm thick.
Step 8 . Lay it on the baking tray.
Step 9 . The middle layer of the oven is 170 ℃ for 15-20 minutes (the specific time and temperature should be adjusted appropriately according to your own oven).
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