1. First make the cranberry filling. Pour the chopped dried cranberries and water into the pot, boil on high heat until boiling, then turn to low heat, cover the pot, and cook for about 30 minutes (during the cooking process, if the water dries, you can add water and stir appropriately. To prevent the bottom from sticking), cook until the cranberries are dry and soft, add fine sugar and stir evenly, continue to heat on a low fire, and stir constantly to make the water volatilize, and the cranberries are concentrated into a sauce, and then stir until as shown in the picture The thick stuffing is enough. Turn off the heat and wait for the cranberry filling to cool down before use
2. Mix the softened butter of the crust with softened cream cheese and fine sugar, and beat with a whisk until fluffy. Add the beaten egg liquid in two portions and beat with a whisk until the eggs and butter cheese are completely integrated. Add vanilla extract and beat evenly (if you don't need it, leave it alone). The whipped mixture is thick as shown in the figure. Sift the low-gluten flour, baking powder, and baking soda into the butter mixture. Use a rubber spatula to mix evenly and mix into a soft dough. If the mixed dough is too wet, soft and sticky, put it in the refrigerator for a while until it is soft and firm before use
3. Take a small piece of dough, flatten it into a circle with the palm of your hand, put it in the prepared muffin mold, shape it slightly with your hands to form a hollow shape in the middle, fill the middle hollow with cranberry filling, and take another Flatten a small piece of dough, cover it on the top, and trim the edges. After all the cookies are finished in turn, brush a layer of egg liquid on the surface. Then use a fork to draw a cross pattern as a decoration, put it in a preheated 175 degree oven, bake for about 25 minutes, until the surface is golden brown. It can be used after cooling. Keep sealed and eaten within 5 days
Tips:1. The method of making cranberry fillings in today's blog post actually provides you with a general method of making fruit fillings with dried fruits. In addition to dried cranberries, dried cherries, dried blueberries, dried figs, dried cherry tomatoes, etc. can all be used in the same way to make corresponding fruit fillings (big dried fruits need to be chopped as much as possible before using them);
2. When making cranberry filling, add 1/2 teaspoon of minced lemon zest while adding fine sugar to make the finished filling more tasteful;
3. The crust of this sweet pie uses cream cheese. If you find it inconvenient to buy, you can also use the crust of the hazelnut chocolate French pie instead (click here to enter);
4. In terms of molds, in addition to using the silicone muffin molds in the step diagram, metal muffin molds and even paper cup molds can be used, which is very random. But the mold must not be too big. If there is no mold, it is also possible to flatten the dough into a circle, wrap the cranberry filling, and then press it into a round cake and place it on the baking tray.
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