Hand-cut Cranberry Biscuits with Crispy Dregs-the Winning Works of Lezhong Colorful Summer Baking Competition

Hand-cut Cranberry Biscuits with Crispy Dregs-the Winning Works of Lezhong Colorful Summer Baking Competition

1. Chop the cranberries and set aside (the left part is the large chopped cranberries)

2. The butter is softened at room temperature or in water, or heated in the microwave (but not directly into liquid), add powdered sugar and white sugar, mix and stir evenly (the main function of white sugar in cranberry biscuits is to shorten, and powdered sugar is used in biscuits. The main role of the middle is to make it crispy and have a good shaping effect!)

3. After the whole egg is broken, add it to the previous step in two times, and mix well (two times can be better mixed with butter)

4. Add the cranberries cut in step 1 to the previous step and mix well

5. The sifted low-gluten flour and salt are added to the previous step, and mix evenly (don’t mix vigorously, as gluten is prone to appear), the less the frequency of mixing, the better, and it’s enough to mix until there are no too many flour particles

6. Grab the dough with your hands, the less you grab the better, and the surface of the dough will be smooth.

7. Lay a layer of plastic bag or cling film in the biscuit shaper, put the dough in the shaper, flatten, wrap the plastic bag or cling film, and put it in the refrigerator for at least 1 hour.

8. After freezing for about 1 hour, pull out the biscuit sticks on both sides of the plastic bag or plastic wrap and prepare to cut into pieces

9. Just cut the biscuits into the same thickness, spread a layer of silicone oil paper on the baking tray, place the cut biscuits evenly, and preheat the oven at 200 degrees for 10 minutes

10. Put the biscuits into the preheated oven, 155 degrees in the first 10 minutes, and 145 degrees in the next 5 to 10 minutes (adjust the time and temperature according to your own oven). The surface of the biscuits is slightly yellow and ready to be out of the oven.

Tips:

Why is it necessary to prevent white sugar and put icing sugar at the same time?
because:
1. The main function of white granulated sugar in cranberry biscuits is to crisp, and the main function of powdered sugar in biscuits is to make them crispy and have a good shaping effect! Add the right amount of white sugar and powdered sugar together to make the baked cranberry biscuits crispy and crispy!
2. The amount of cranberry in the recipe can be increased or decreased according to personal preference;
3. The biscuits baked by this recipe are really crispy and dregs;
4. The temperature of the oven is increased or decreased according to your own situation;
5. The baked biscuits can be stored in a fresh-keeping tank after they have cooled down!
6. This recipe can make about 40 biscuits, depending on the thickness of the cut~