Cranberry Crisp Bars

Cranberry Crisp Bars

1. Choose unsalted butter, and put it indoors in hot weather to melt naturally. Soak the cranberries in water for 3 hours. Use chopsticks to beat the whole egg into a liquid egg shape for later use. Press the butter with your fingers to form a pit, add 70g of powdered sugar, and whisk it (don't let it turn into soup) and stir until the butter becomes lighter in color and thick and smooth.

2. Please add the beaten egg liquid to the whipped butter in portions. Every time you pour it in, stir it with the whipped butter.

3. Add the sifted low-gluten flour.

4. Pour in the dipped cranberries

5. Combine the cranberries and the flour and butter thoroughly. Grab and mix until there is no dry powder.

6. Use your hands to make the dough, cover it with double-sided plastic wrap and roll it out in a rectangular shape. After the rolling is successful, please put it in the freezer in a flat shape for 1 hour to set the shape.

7. One hour later, take it out and cut into strips with a sharp knife at home. Put oil paper on, preheat the oven at 200 degrees for 15 minutes in advance, put the crispy strips, and bake for 15 minutes.

Tips:

Remarks: 1. Everyone's oven temperature is different. You can take out the biscuits when they are baked until they are yellow around. After cooling, it will be very crispy. If you want to take a look, please handle it gently.



2. The cranberries purchased at the Taste Baking House are usually 100g per pack. Only half of this snack is used. Take 20g of it and cook it with 3G of dried rose and 3g of green tea. It is a good set to match this snack. Afternoon tea.