1. The butter is softened to the extent that it can be easily pressed by hand. Beat the butter for about 3 minutes at medium and high speed, and wait until the butter is white and the volume increases.
2. Add salt, powdered sugar, 1/2 egg liquid, and beat for about 1 minute to allow the egg liquid to be completely absorbed
3. Add the remaining 1/2 egg mixture and continue to beat for about 1 minute to make the butter light and smooth
4. Sift in low-gluten flour
5. Just stir and pour without dry flour, don’t over-stir
6. Divide the batter into 2 parts, a small pinch of red yeast rice powder, melt with 2-3 drops of water
7. Add a portion of the batter to the red yeast rice powder solution and mix evenly
8. Add another portion of the batter to dried cranberries and mix well
9. Cover the square biscuit mold with plastic wrap, fill half of the mold with cranberry batter, smooth it with a small spoon, fill the mold with red yeast rice batter, and smooth it with a small spoon (squeeze in with a piping bag, or use Spoon can be filled in), put in refrigeration for 3 hours
10. The hard dough that has been refrigerated in this way can cut neatly square biscuits
11. Use a sharp knife to slice the dough
12. Line the baking tray with baking paper and arrange the biscuits
13. Put it into the preheated 170 degree oven, middle level, and bake for 20 minutes. Cool completely after baking, keep tightly sealed
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