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Baking Recipe

Cranberry Cookies

Release time:

2015-10-25

Author:

Source:

Abstract

1. Prepare all the ingredients, slice the cream for Yihao Premium Baking in advance, soften it at room temperature for 10-20 minutes, don't over soften it. 2. Chop the cranberries. 3. Mash the butter, add fine sugar and egg liquid and mix well.

Ingredients:

Low-gluten flour: 115g dried cranberry: 35g

Eggs: 15ml Fine sugar: 60g

Yihao Premium Baking Cream: 100g

Production process:

1. Prepare all the ingredients, slice the cream for Yihao Premium Baking in advance, soften it at room temperature for 10-20 minutes, don’t over soften it

2.Chopped cranberries

3. Mash the butter, add fine sugar and egg liquid and mix well

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

5. Lay the cling film flat, pour the dough on top, lift up both sides of the cling film, and use the cling film to shape the dough into a rectangular parallelepiped 5 cm in width and height

6. Put it in the refrigerator for 1 hour and take it out, uncover the plastic wrap, cut into slices about 0.7 cm thick, and turn on the oven to preheat 170 degrees

7. Arrange evenly in a finely spread baking tray, bake at 170 degrees for about 20 minutes, and the surface will be slightly yellow. It is normal for the biscuits to be a bit soft when they are out of the oven, and they will be crisp after a while.

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[Yihao Baking Recipe] Cheese Pumpkin Crisp

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