1. Preparation materials: softened butter, chopped dried cranberries
2. Soften the butter and stir well
3. Stir in powdered sugar
4. Put in all the whole egg liquid
5. Add dried cranberries and stir well
6. Sift into the low-gluten flour twice and stir evenly without dry powder
7. Put oil-absorbent paper on the mold pad, (if you don’t have a mold, you can put it in cling film to make a rectangular shape) evenly put it into the mold, compact it, and send it to the refrigerator to freeze for one hour
8. Put the cut slices into the baking tray (the baking tray is covered with oil-absorbing paper). When you leave a little distance between each, it will expand to prevent sticking together. Preheat the oven at 170 degrees for 5 minutes. The middle layer is baked for about 15 minutes. The surface is golden. can
Tips:It's raining here. The temperature in the room is low. I use the oven fermentation function to soften it. But the butter can't be softened into water.
