1. Prepare the ingredients, the butter should be softened at room temperature in advance, and the cranberries should be chopped
2. Add butter, sugar, and milk powder that have softened at room temperature into the container, mix well, and form a butter mass
3. Add 3 egg yolk powder to the butter ball 3 times, mix well and add another egg yolk to form a butter egg yolk ball
4. Add flour to the butter and egg yolk mass, stir until there is almost no powder, knead evenly by hand; then put the cranberries, knead by hand, and knead into a uniform dough
5. Use a fresh-keeping bag a little larger than the baking pan to fill the dough, and then roll the dough on the baking pan, and roll the dough against the four corners of the baking pan; first roll the baking pan at two right angles, and then roll the dough to the other side. Roll out the dough evenly until the dough is about 1cm thick.
6. Take out the dough and place it on the board, cut the cling film, and use a plastic scraper/knife to cut into rectangles of similar size. The remaining corners can be shaped into different shapes according to your preference. Brush with egg yolk and spread on the grill. In the plate, leave a gap
7. Middle layer, 170 degrees, about 15 minutes, until the surface becomes golden
8. Because the brush is egg yolk liquid, the surface is thick and golden yellow, which is very beautiful!
Tips:1. This biscuit uses only egg yolk, and the remaining egg whites can be used to make meringue crackers, Viennese cocoa shortbread, etc.
2. The rolling method of the fifth step can easily roll the dough into a regular square shape and avoid cutting edges; it can also roll the dough easily, and the rolling pin will not stick the dough.
