1. The butter is softened in advance. This step is very troublesome in winter, but it is different in summer! Put 150g of butter directly before going to work (generally, if you cut more than 10 grams of butter, you don’t have to worry about the taste at all. It will not affect the taste at all). Put the whole piece of butter in the egg-beater bowl and cover the dust cover. Cover the eggs, and then place the egg-beating tray with cold water in a cool and ventilated place. Then go to work!
2. The nine-to-six people are off work! Softened butter
3. Start weighing the cranberries, and cut all the cranberries with a knife. Don’t chop them too much in summer.
4. The cut cranberries are shown in the picture below.
5. Start weighing 80g of powdered sugar and 300g of ordinary supermarket bulk flour. Prepare the flour sieve. Pour the powdered sugar into the egg-beater bowl. Start cutting and mixing with a silicone spatula until the powdered sugar is no longer visible.
6. The blended butter and sugar powder mixture is as shown below
7. Beat in an egg, beat the egg with a silicone spatula, then continue cutting and mixing, so that the butter and sugar powder mixture and the egg are fully mixed to form the following liquid.
8. Pour in the dried cranberries and continue to cut and mix with a silicone spatula. Sift the flour twice, first pour in half of the flour, and start cutting and mixing with a silicone spatula to form a dough as shown in the figure below, which is relatively sticky.
9. Pour the other half of the flour through a sieve and continue to cut and mix with a silicone spatula to form a smooth dough as shown in the figure below.
10. The silicone spatula is used throughout the process, do not use your hands. Flour has different water absorption properties. If there is dry powder in the final bowl, do not forcibly knead it into the dough to prevent poor taste. After taking out the biscuit embryo, the state of my egg-beater is as follows:
11. Shaping, spread the supermarket food bag on the mold, divide the dough into two, and start shaping, as shown in the figure below,
12. Shaping, spread the supermarket food bag on the mold, divide the dough into two, and start shaping, as shown in the figure below,
13. After shaping, put the biscuit embryo and the mold into the freezer, freeze for one hour and take it out for baking. If it’s too late, take it out and bake it the next or third day. The dough will become hard after freezing for more than twelve hours. You can put it in the refrigerator for ten minutes before cutting. When cutting, the oven needs to be preheated. My oven is set to 200 degrees, and the actual temperature measured by the thermometer is 170 degrees. Note that the thickness of each cranberry biscuit is as consistent as possible.
14. Place the cranberry biscuits evenly on the spread oil paper, and control the gap between the biscuits by yourself. One centimeter is better. The area near the door of the household oven receives the worst heat, and you can put some thinner biscuits.
15. You don’t have to keep watching for the first fifteen minutes of baking. After fifteen minutes, check the state of the biscuits and grasp in time. When the surface of the biscuits is golden yellow, you can choose the thickest biscuit and cut it from the middle with a knife to see if it is moist. There is no wetness, it can be baked. Fifteen minutes after the first biscuits were baked, the second batch of biscuits was cut. Place the biscuits on the cooling rack after they are out of the oven. Then speed the second batch of biscuits into the oven to bake. The finished products are as follows:
Tips:Put it in a fresh-keeping box after it is allowed to cool. It is no problem to store for two weeks. It is not recommended for a longer time because there is no preservative. If you make too much at one time, you can pack it in a fresh-keeping bag and place it on the freezer layer of the refrigerator for a month. If you eat it, if the taste is not good, you can use the residual heat of the oven to preheat it and bake it directly.
