Because I promised to help my friends make cranberry biscuits on the weekend, I converted a large amount of recipes and made a can of 7 to 8 bottles of 200 grams. The sugar content of this recipe is much less than that of Jun. After the sweetness is good, the amount of sweetness increases. And a little whipped cream was added to the recipe, and the milk flavor was more intense. This is the recipe I have explored and experimented successfully.
Softening the butter, it takes too much time to soften it at room temperature every time, so directly cut the block of heat-insulating water to melt a large part, or all of it will be melted and then put back to the freezing for a while, butter is good to send. This method saves time and effort and prevents butter from splashing. I like to be more crispy, so send the butter, add the sugar powder and mix well, then add the eggs, whipped evenly, then add the light cream, then the flour, knead, add cranberry, plastic, and freeze for about 20 minutes. Take out the slice, if it is thin, it will be crispy, and it will be crispy when it is 0.5~0.7cm thick. Look at your taste. The lower layer of the oven is 165 degrees for about 20 minutes, and the surface can be slightly yellowed. The darker the color, the crisper it is.
After the biscuits are cool, the bottles are sealed and sealed, crisp and not greasy, and the sweetness is moderate.