1. Prepare ingredients: 115 grams of low-gluten flour, 15 milliliters of whole egg liquid, 75 grams of butter, 60 grams of powdered sugar, and 35 grams of dried cranberries. Bake: 165 degrees, middle layer, 20 minutes.
2. After the butter has softened, add the powdered sugar.
3. Beat with a whisk until fluffy.
4. Add the egg liquid and mix well.
5. Pour in the chopped dried cranberries.
6. Pour in low-gluten flour, mix well, and knead it into a dough.
7. Knead into dough.
8. The dough is formed into a long strip and placed in the refrigerator for an hour to take out.
9. Cut the frozen rectangular dough into thick slices with a knife, and put it into the baking tray. Preheat the oven at 165 degrees, and bake the upper layer for 20 minutes.
Tips:1. Dried cranberries can also be replaced with raisins, dried cherries, etc.
2. If there is no powdered sugar, you can use a blender to mix the white sugar and a small amount of corn starch into powdered sugar.
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