1. Prepare the materials used.
2. After the butter is softened, add powdered sugar and salt, press with a spatula and mix well.
3. Add the egg liquid and mix evenly with a whisk.
4. Add whipped cream and mix well with a whisk.
5. Pour in the chopped dried cranberries and mix well.
6. Finally, sift in low-gluten flour and mix well until there is no dry powder.
7. Put the mixed dough into a plastic wrap, shape it into a long strip using a U-shaped mold, and freeze it in the refrigerator for about 1 hour.
8. Take out the frozen dough and cut it into slices about 0.3cm thick after warming up properly.
9. Line the baking tray with greased paper and arrange the biscuits in a certain distance.
10. COUSS CO-726A air oven, preheat up and down 180 degrees in advance, put the baking tray into the middle layer and bake for about 15 minutes.
11. After baking, put the biscuits out of the oven on a wire rack to cool down.
Tips:1. The butter should be softened in advance, and the egg liquid and whipped cream should be warmed up before use, so as not to be too iced and easy to separate oil and water after adding the butter.
2. Chop the dried cranberries properly and then add them to cover the dough more evenly, making the cut surface of the biscuit more beautiful, but you don't need to chop too much.
3. The baking temperature and time are for reference only, please adjust appropriately according to the thickness of the biscuits and the temperature performance of each oven.
