【cranberry Cookies】——you Really Can’t Mix and Match The Shapes

Name: 【cranberry Cookies】——you Really Can’t Mix and Match The Shapes
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Low-gluten flour; 10g butter; 75g Powdered sugar; 30g Almond powder; 25g Whole egg liquid; 1/4 tsp salt; 35g Wine Dried Cranberries

by quenny

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The biscuits made this time are really tangled. At the time, I just wanted to make something, but I didn’t decide what shape to make when I started to make it. Then I made it temporarily. Decided to make it into the shape of a cookie flower.

But, this recipe is a recipe suitable for compression molding, that is to say, the dough is too hard for cookies.

As a result, my hands almost broke when I squeezed a cookie. . . So at the end of the second dish, it was directly rolled into a ball and then squashed into the oven. . .

But from the perspective of Xiaomei, this recipe is really good, especially after adding cranberries, it neutralizes a bit of sweetness and tastes good~"

Ingredients

【cranberry Cookies】——you Really Can’t Mix and Match The Shapes

1. Butter softens at room temperature

【cranberry Cookies】——you Really Can’t Mix and Match The Shapes recipe

2. Add powdered sugar

3. Add powdered sugar

4. Add powdered sugar

5. Dispatch until the color becomes lighter and the volume is enlarged

6. Dispatch until the color becomes lighter and the volume is enlarged

7. Add egg liquid in portions

8. Whipped evenly

9. Sift in low powder

10. Pour in almond flour and salt

11. Pour in almond flour and salt

12. Wear disposable gloves to grab and mix to make a uniform dough

13. Pour in chopped wine-stained cranberries

14. Grasp even

15. Put the mouthpiece in the silicone piping bag and put it in the batter

16. Squeeze out small flower shapes on the baking tray one by one

17. Put it into the preheated oven and start baking; Changdi CRTF32S, second level, 180 degrees, 15 minutes

18. It can be sealed and preserved after baking out and letting cool.

Tips:
1. This recipe is suitable for sculpting biscuits, that is, the kind where the dough is rolled out after being refrigerated and then printed out with a press mold. . .

2. Almond flour and wine-stained cranberry are used to adjust the flavor, you can not add it, you can also use other things you like to replace;

3. To make this biscuit, I used two ovens to bake at the same time, and the serving size is a total of four plates;

4. Different ovens require different baking conditions. The conditions I give here need to be adjusted according to your own oven;