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Baking Recipe

Cranberry cookies

Release time:

2015-10-25

Author:

Source:

Abstract

1. Prepare all ingredients. Cut the Yihao premium baking butter into slices in advance and soften them at room temperature for 10-20 minutes. Do not over-soften. 2. Chop the cranberries. 3. Mash the butter, add the granulated sugar and egg liquid and mix well. 4. Pour in the flour and mix well, then pour in the cranberries and mix well to form a dough. 5. Lay out the plastic wrap, pour the dough on top, lift up both sides of the plastic wrap, and use your hands to shape the dough into a rectangular shape with a width and height of 5 centimeters through the plastic wrap.

Ingredients:

Cake flour: 115g Cranberries: 35g

Eggs: 15ml Granulated sugar: 60g

Yihao premium baking butter : 100g

Production process:

1. Prepare all ingredients, Yihao premium baking butter Cut in advance, soften at room temperature for 10-20 minutes, do not over-soften

2. Chop the cranberries

3. Crush the butter, add granulated sugar and egg liquid and mix well

4. Pour in the flour and mix well, pour in the cranberries and mix well to form a dough

5. Lay out the plastic wrap, pour the dough on top, lift up both sides of the plastic wrap, and use your hands to shape the dough into a rectangular shape with a width and height of 5 cm through the plastic wrap

6. Refrigerate for 1 hour, then remove, remove the plastic wrap, cut into slices about 0.7 cm thick, and preheat the oven to 170 degrees at the same time

7. Arrange evenly on a baking sheet lined with parchment paper, bake at 170 degrees for about 20 minutes, until the surface is slightly yellow. It is normal for the biscuits to be slightly soft when they come out of the oven; they will become crispy after cooling

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