#新良第一节饼大赛#cranberry Biscuits

#新良第一节饼大赛#cranberry Biscuits

1. Ingredients: 150g butter, 30g whole egg liquid (I removed part of the egg white, leftover egg yolk and a small part of egg white), 90g powdered sugar, 85g dried cranberries, 2g salt, 230g low-gluten flour.

2. 150g butter is softened at room temperature until there is no hard core, and it is lightly beaten with an electric whisk. Divide 90g of powdered sugar into two portions, add 45g of powdered sugar for the first time, and beat evenly. Then add the remaining powdered sugar and continue to beat until the butter is white and fluffy, but it does not need to be beaten.

3. It can be seen that the butter turns white and fluffy after whipping. Then add 30 grams of whole egg liquid and beat (also divided into two parts), wait until the first 15 g of egg liquid is completely dissolved in the butter, and then add the rest of the egg liquid. I use more egg yolks than egg whites, so the finished product will be crisper.

4. Low-flour 230g is sieved twice, the purpose of sifting is to loosen the flour.

5. Sift the low flour into the butter basin, dip the egg into some flour in the basin, use your index finger to try to wipe the butter on the top with flour as much as possible, don't waste it!

6. Start cutting and mixing. The shovel cuts up and down to fuse the flour and butter. Don't stir in a circle to prevent the flour from becoming gluten, causing the finished biscuit to become hard and not crispy.

7. 85g of dried cranberry fruit should be finely chopped. This will make the dried fruit evenly distributed in the biscuit. (In addition, you can add a tablespoon of about 15 grams of rum or water or wine to soak the dried fruit to make the dried fruit absorb the water. After soaking, use a paper towel to absorb the surface water. If you do this, it will not dry. It will dry out and have a richer taste. Dried cranberries can be replaced with other things, such as raisins.) No rum was added in this recipe.

8. Put the dried fruit into the dough, mix it evenly by cutting and mixing, and put it in the refrigerator freezer for about 10 minutes. Put the dough on the plastic wrap or plastic bag with a spatula, and stretch the bag as much as possible. At this time the dough will harden slightly, then you can make it into a cylindrical or tetragonal shape you like. The cylindrical shape is very convenient, just spheronize and freeze it in the freezer for 30 minutes until the biscuit body becomes hard and it is convenient to cut into pieces. These actions must be fast and done with plastic wrap!

9. If you want to make it into a square shape without abrasive tools, you can use a plastic wrap box. Because the box body is relatively soft, the square shape is not perfect. Perfectionists can put it in the freezer of the refrigerator for about 10 minutes, and the biscuit body will become hard. We can use the chopping board to adjust the details to the perfect shape that we think. Put it in the freezer and freeze for another 30 minutes to harden the biscuit so that it is easy to cut into pieces.

10. Preheat the oven to 170 on the heat and 160 on the lower. Take out the biscuit body, quickly cut out even thick slices, each slice is about 0.6 mm thick. Slicing is a test of knife skills.

11. Line the baking tray with tin foil. Place each slice on top with wider intervals. The biscuits will swell during baking.

12. Place the baking tray on the penultimate level of the oven and bake for 17 minutes. Observe the biscuits in the oven in time. As long as the edges turn yellow, they can be baked.

13. Don't move the freshly baked biscuits, they will break. Let cool a little before moving. The first baking time is a bit longer and the color is a little heavier.

14. The finished product is out! Is there any temptation to you?

15. The sweetness is delicious!

Tips:

There is no powdered sugar that can be replaced with white sugar. Ninety grams of sugar can be reduced by 5 grams. Too much will affect the taste. Ninety grams of powdered sugar is not much at all, and the biscuits are not too sweet. My family does not like sweet foods. They accept the amount of sugar in this biscuit.
Add the powdered sugar first and then the whole egg liquid, the order must not be wrong. In addition, when making biscuits, be sure to "cut and mix" without stirring!
The temperature of the oven is appropriately adjusted according to your own oven.