The sour cranberry, the creamy white chocolate, is a natural match! ——From “Stone Cake and Soft Cookies of Fujita Chiaki”
Oven to 220 degrees spare. Mix low-gluten flour, sugar, and baking powder into a container for use.
Cut the butter into 1 cm squares, put it into (1), use your fingers to flatten it, and rub your palms to make the butter fine.
Sprinkle the dried cranberry in (2) and stir with a spatula. Pour 3/4 of the milk and stir with a spatula. Then add all the remaining milk and stir in the same way.
After the whole becomes wet, remove it from the container and press it into a piece of dough by hand. The dough is then cut in half and superimposed with a spatula, and this operation is repeated 2-3 times. The dough was cut into 4 equal portions with a spatula and refurbished to a size of 6 cm x 8 cm.
Cut the white chocolate into 4 identical 1 cm squares. Put white chocolate in the dough, fold it in half, and pay attention to the chocolate. Place it on a baking sheet of spread oil paper and spread a layer of fine sugar on the surface.
The oven temperature is reset to 200 degrees and baked for 25-30 minutes.