Cranberry biscuits were supposed to be my first experiment, and the reason is simple: one, they're easy to make without the cumbersome steps of sending and receiving, and two, they're delicious.Finally, and most importantly, my wife ordered something to eat!

WHAT YOU NEED

Ingredients

75 grams of butter
60 grams of flour
115 grams of low-fat flour
One tablespoon of egg whites 15 ml
Dried cranberries 75 grams
165 degrees for 15 minutes
4*6*0.7 (high/long/thick) 20 pieces

How TO MADE Cranberry butter cookies

Steps 1 to 4

1. It's very easy for me to forget where the shovel is (uh, wife, did you see my shovel?) PS: My wife prefers me to do four, all my quantities are x4

2. This is butter, since it's going to be, let's say its state.

3. It requires butter to be easily pressed out of the hole with your fingers, but it can't be melted into a liquid (you can never send a liquid, but it's a good thing this cookie doesn't need butter).

4. Take out the soft part of the butter, weigh it, add the sugar powder, and then you stir it.

Steps 5 to 8

5. The butter will stick to the inside of the egg batter, forcefully poking the bottom of the bowl to get the butter out, and then forcefully stirring again.

6. A few times, you'll find that the butter feels like ice cream, and that's enough.

7. You don't have to be white and turn into toothpaste, that means you've sent it, and after you've sent it, you can't keep the shape of the cookie baked...

8. Add the egg juice several times, add the egg juice every time you don't see the egg juice.

Steps 9 to 12

9. It's a little wet after stirring, don't stir it so hard.

10. Dried with cranberries.

11. Before adding cranberries, dry them all, but be careful not to crush them too much, preferably in pieces.

12. Keep stirring

Steps 13 to 16

13. The low-fat flour was sifted in (some people sifted it twice to make sure the biscuits were delicate, I was lazy...)

14. Bring a plastic bag of gloves and rub them together.

15. The advantage of not using a shovel here is that the flour is drier, and as the hand turns, the temperature of the hand can melt the butter, which allows the flour to be glued into the dough more quickly.

16. If you use a shovel, you don't know that the year of the monkey can form a group...

Steps 17 to 20

17. It's so crowded, you can't see the dry flour outside.

18. Be careful to mix, you can grasp and squeeze, not grind and squeeze, if the dough is as hard as the head of the bread, the biscuit will not be crisp!

19. Take a small piece and wipe the dry powder off the edge of the bowl like a cloth, not wasting a penny.

20. In my mother's words, it takes three rays to rub the face: the face, the bowl, and the hands.

Steps 21 to 24

21. Weighted noodles

22. Split into four pieces with plastic bags

23. Here's another trick, which is normal to this step is the molding, and it's also the most painful thing, because you have to touch the dough with your bare hands and make it into the desired shape, and once the dough butter melts, the dough is stained, the shape is not made into a paste.

24. It's also said that if it's too sticky, it freezes, and then it freezes for a while, and then it gets soft and hard and can't be controlled; in fact, it's not that annoying, put it in a thin food-grade plastic bag, and it's all solved.

25. Roll the dough and put it back in the plastic bag.

26. The knife came and cleaned it.

27. Line up and put it in the refrigerator freezer.

28. If you leave it for an hour, it'll cool my house for 40 minutes.

29. Pay attention to the fact that the frost is too soft, not cut neatly, too hard, it will break when cut, look at yourself at any time, the degree of softness and hardness

30. When frozen, preheat the oven at 165 degrees for 30 minutes and put the pan on the oil paper.

31. Cut into 4 x 6 cm pieces, thickness 0.7 cm, can be controlled by yourself, one can cut 20 pieces.

32. It's too thin, it's too thick, it's too thick, it's too thick, it's too thick, it's too thick.

33. Leave the space.

34. Roasted

35. How do you know? Look mainly at the edges of the biscuits, as soon as the color changes.

36. But I've never baked a cookie that's white on both sides, and it's the same color every time... I don't know if that's normal.

37. The result is quite tempting (just take out the pot is soft, easily deformed, wait a few minutes to cool and it will harden, if it is not hard, put it in the oven for 3 minutes)

Handy cooking tips

　　Cranberry dried can be exchanged for other dried, such as grapefruit, 75 grams is only roughly distributed, the amount is not strictly limited, the local can be arbitrary