1. Accurately weigh all ingredients with an electronic scale
2. The butter is softened and blended with a manual whisk until smooth. (Can be set for 12 seconds in the microwave)
3. Add granulated sugar, mix well with butter (no need to beat)
4. Since the whole egg liquid is divided into 3 times, stir it evenly (each time you have to wait until the butter is mixed well before adding the next time to avoid oil and water separation)
5. The stirred butter is shown in the picture.
6. Add the sifted low-gluten flour and barley leaves, and use a spatula to mix them evenly.
7. After the butter and the low powder are mixed evenly, pour in the dried cranberries.
8. After the butter and the low powder are mixed evenly, pour in the black sesame seeds.
9. Finally, the mixed dough is shown in the figure.
10. Wrap the dough with plastic wrap in a U-shaped biscuit mold and put it in the refrigerator to freeze for about 1 hour.
11. After freezing, take it out, cut into slices about 0.5cm, put them in a Sanneng non-stick baking tray, and arrange the sliced biscuit slices in sequence. Be careful to leave enough gaps to prevent the biscuits from swelling and sticking after baking. Preheat the oven at 160 degrees for five minutes, put it in the middle of the oven and bake for about 15-20 minutes.
Tips:1. Use a three-energy square baking pan (golden non-stick) to heat it evenly, without grease paper.
2. For the sake of health, Tianxin's formula has been modified into a low-sugar and low-oil version of Barley Leaf Cranberry Black Sesame Biscuits.
3. The temperature of each oven is different, please make appropriate adjustments according to the actual situation of your own oven.
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