1. 115 grams of low-gluten flour, 75 grams of butter, 60 grams of powdered sugar (you don’t need to clump for a long time, pinch open when used) 😅 35g dried cranberries, 15g whole egg liquid.
2. Cut dried cranberries into small pieces.
3. The butter is softened and the powdered sugar is poured into the cook machine. (I don't know where to put the whisk 😅)
4. Beat evenly on the first gear. (No need to send)
5. Add the cranberries.
6. Mix well.
7. Pour in low-gluten flour.
8. Tuan Cheng Tuan. Don't rub too much. It is easy to demould when packed in plastic wrap.
9. Put it in a rectangular mold for shaping. Put it in the refrigerator for more than an hour.
10. Cut into even slices. About 0.8㎝. It is easy to batter when baking too thin.
11. Preheat the oven, heat up to 160 degrees, lower the heat to 140 degrees, and bake for twelve to three minutes.
12. The baked biscuits are fragrant. 😍
13. Finished product.
14. Finished product.
15. Finished product.
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