1. Prepare the ingredients first. Take out the butter and put it in a bowl. Chop the cranberries and put them in a bowl. Beat the eggs and put them in the bowl. If you don’t have bread flour, you can use low-gluten flour.
2. It is generally difficult to melt butter when placed at room temperature, so I used a larger basin with boiling water in it to melt the butter.
3. Slowly the butter begins to melt, just keep stirring, just be patient
4. Stir until there are no particles, just like mine
5. After the eggs are beaten, pour them all in
6. Then add powdered sugar to the butter. It is the same if you add ordinary white sugar without powdered sugar. The granulated sugar is more delicate, and the others are the same.
7. I added milk powder in it. The purpose of adding milk powder is to bake it. It tastes milky. Personally, I think it tastes much better.
8. Sift in bread flour (the same goes for low-gluten flour)
9. Start stirring
10. Stir slowly, the steps are a little longer, but don’t worry
11. After mixing
12. Add the chopped cranberries, then stir, if you can stir by hand, it will come faster
13. It looks a bit ugly after mixing, haha
14. Next, let’s make a plastic wrap for cranberry biscuits. First, pull out one side of the wrap to make it about 20 cm long.
15. Then use a chopstick to move it at one end, and then pull it backwards. I made the double layer just to be on the safe side and feel at ease.
16. Put this big guy on top and start to shape it. Just press it into a rectangle with your hands.
17. Then wrap it up, put it in the freezer of the refrigerator, and freeze for 1 hour.
18.
Ding Ding, it’s been an hour, start to take it out and cut it, the size is about the same thickness.
PS: Some partners, when cutting, hesitate to think why they are still soft, is there not enough time for freezing? Let me tell everyone here, if you think it is still very soft, it means that you have put less flour. Remember to put a little more flour, but don’t overdo it.
19. I started to lay out the plate. I put tin foil under my plate. Put it in a pre-heated oven (preheating at 180 degrees for 5 minutes), and baking it at 165 degrees for 20 minutes is almost the same. Pay attention to observe the color change of the biscuits when baking
20. Success, take out the shape
Tips:PS: Some partners, why are they still soft when cutting? Is the freezing time not enough? Here I tell you, if you think it is still very soft, it means that you put less flour. Remember to put a little more flour, but don’t overdo it
