#aca Fourth Baking Competition and is Love to Eat Festival#cranberry Shortbread Cookies
1.
Prepare ingredients: 150g all-purpose flour, 110ml corn oil, 80g fine sugar, 1.5g salt, 24g eggs, 11g milk powder, 1g baking soda, 2g lead-free baking powder, 60g sunflower seeds, 80g dried cranberries.
2.
110g corn oil, 80g fine sugar, 1.5g salt, 1g baking soda, 2g lead-free baking powder, mix into the container.
3.
Mix and stir until the emulsified state, enter the picture~
4.
At this time, the oven is preheated up and down to 180 degrees.
5.
Add 11g of milk powder and stir evenly until all is mixed.
6.
Sift in 150g of all-purpose flour.
7.
Use a rubber spatula to cut and mix evenly to form a smooth dough. Put it in the container and cover it with cling film to relax for 30 minutes. After relaxation, add sunflower seeds and mix well.
8.
Take out the loose dough, divide it into small doughs of 20g each, round the dough, stick cranberries on the surface, and place it into a non-stick baking pan.
9.
After the shaping, it can be sent to the preheated oven for baking
10.
Fire up and down at 180 degrees for fifteen minutes, and the surface will be golden.
11.
Out of the oven, cranberry shortbread~
12.
Like the crisp texture, the mouth has a sweet and sour taste.
Tips:
1. Try not to replace the corn oil in the ingredients. It is not possible to replace it with the same amount of butter, just dissolve the butter to a liquid state.
2. Baking soda and lead-free baking powder can be omitted if you don't like it. The texture of the shortbread baked without the two is slightly different.
3. Sift into the powder, pay attention to the technique, do not over-mix, just form a dough; the relaxation time cannot be omitted.
4. Store, sealed at room temperature for 6 days.
