Cranberry Biscuits-with A Tip to Soften Butter in Winter
by Manxiang Hut
Favorite
Difficulty
Easy
Time
15m
Serving
2
This biscuit is believed to be the first choice for many people to bake, but it took me more than half a year to make it. Thanks to Socrates-1 for sharing this recipe, I just increased the amount of cranberry. Many cranberry biscuit recipes have butter that is not whispered, but this recipe is whispered, so the finished product is also more crispy. I recessed a shape and made it into a triangle. (The amount of material given is a bit large, I made 1/3 the amount.)
Baking friends usually have a distress when making biscuits in winter, that is, the butter can’t be softened at room temperature at all, and it’s still hard no matter how long it is left. Here is a little trick, which is to use a hair dryer to blow for a while. The preparation work to be done is to Cut the butter into thin slices and spread it in the container as much as possible, so that it will be evenly heated when blowing. You can blow on the top for a while, then blow on the bottom for a while, so that the butter can be softened easily, and a little bit of butter will be liquid on the surface, which is basically not Will affect the use. "
Baking friends usually have a distress when making biscuits in winter, that is, the butter can’t be softened at room temperature at all, and it’s still hard no matter how long it is left. Here is a little trick, which is to use a hair dryer to blow for a while. The preparation work to be done is to Cut the butter into thin slices and spread it in the container as much as possible, so that it will be evenly heated when blowing. You can blow on the top for a while, then blow on the bottom for a while, so that the butter can be softened easily, and a little bit of butter will be liquid on the surface, which is basically not Will affect the use. "
