Cranberry biscuits

Update:31-10-2017
Summary:

Low gluten flour 115 grams, 15 ml of eggs, 75 grams of […]

Low gluten flour 115 grams, 15 ml of eggs, 75 grams of butter, cranberry dry 40 grams, 60 grams of powdered sugar
1. After softening the butter, add powdered sugar, stir evenly (do not need to pass)
2. Add 1 tablespoon egg solution and stir evenly
3. Pour cranberry crushed and low-gluten flour
4. Stir well, hand kneaded into a dough
5. With a special mold to the dough into a length of 5cm cubes, and into the refrigerator frozen to hard (frozen is not frozen Oh)
6. Frozen rectangular dough with a knife cut into pieces of about 0.7 cm thick
7. Bake the oil dish and place the chopped cranberry biscuit into the pan
8. Oven 165 degrees preheat, the baking tray into the oven, 165 degrees, the middle, about 20 minutes to the surface micro-gold
9. Bake after the baking tray out, let cool into the preservation box to save.

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