Teach You How to Make Crispy Cheese Cranberry Cookies

The sweltering weather in the south was followed by several heavy rains, and finally the temperature dropped. The air in the cold winter became gloomy and damp, and the earth also became empty and lonely. A week of busyness makes you feel a kind of powerlessness and exhaustion from the bottom of your heart, and you are unwilling to talk to anyone again. It is not a good habit for others to disturb your mundane world. I prefer to hide in the bed in this season, listen to a short radio essay, listen to the faint magnetic sound of the radio in my ear, do not say anything, or make myself a cup of coffee and let the bitter fragrance indoors Wreath, or bake a plate of snacks for yourself, the warm oven glows red, and then like a drunk drinker, standing by the oven, waiting for the finished product to be out of the oven without a bite to finish.
Cranberry biscuits, because of their simplicity, high success rate and good taste, are a must for every baby who has just entered the baking pit. Those who have not made cranberry biscuits seem to be incomplete. defect. I also recently jumped into the pit of cranberry biscuits. After making it, I realized that the process is simple, but it’s another thing to make it and whether it’s delicious or not. Many people say why we make biscuits. Hard, not loose or crispy.
So before I do it, I am used to looking for recipes from many people. I carefully read the posts under each recipe. Finally, I found the first one: the lower the gluten degree, the better. Low-gluten flour refers to protein. The average content of flour is about 8.5%, because of its low protein content, it makes its mouthfeel soft. The second one: Use powdered sugar instead of sugar. Powdered sugar can make the biscuits more bulky. The third: Just knead the cookie dough into a ball, avoid excessive operation, the dough will cause gluten. The fourth point: the ratio of butter, less oily biscuits is correct from a health point of view, but sometimes the taste and health are really a dilemma. You want to eat a biscuit without additives, and you want a good taste, then The proportion of butter cannot be too low. Fifth point: Do you use egg yolks or whole eggs? In fact, when making biscuits, there are often three versions of whole egg, egg white, and egg yolk for the same kind of biscuits. This is to adapt to different tastes. The taste of egg yolk will be crisper, and the taste of egg white will be tougher. It is in the middle, so when you make biscuits, you can look at the excess ingredients in your hands and the taste you like. One last point: Many people say that you don't need to whip the butter. I have tried two tastes. The whip butter is more crispy, and the one that is not whispered is more crispy, but the texture is harder. The last one: cut the biscuits thin or thick? It depends on your personal preference, the thinner is looser, and the thicker is more fragrant.
Regarding the baking temperature of the oven, look at the temper of each person’s oven. Last time I posted a bread post. There are many posts below, saying why the temperature you require is so high. I want to say that everyone’s temperature is different. You don’t need to follow the rules and learn it without fail. You have to be so serious. I can’t help it, so it depends on everyone’s oven temperature. Just like this Dongling Baked Cube DL-K38E oven temperature, it’s the first time you use it. I didn't know what to do, so I put a thermometer in it to test the temperature. In the last few minutes, I was the first to look at the oven to see if it was consistent with the actual temperature, high or low. I’m not afraid of wasting materials, I can’t afford to lose an entire afternoon, so this oven 160 degrees is very suitable for baking this biscuits, and the extra-large baking pan has a non-stick coating on it, so we don’t need to waste oiling paper. , The final baked product, the four corners of this oven and the middle color are the same, so the temperature control of the four corners is also quite accurate, I don’t have to worry, add tin foil to the top, or pick a few biscuits out. If the color is inaccurate, you can take out the baked and colored ones in the middle, and continue to heat the ones that are not baked, so that some of the biscuits are already cooked and some are not good.