The cranberry biscuit was just started with the recipe of Junzhi, and later made a @惠妈妈 hui's recipe that the sweetness and quantity were very satisfactory. I have been using it for a long time in order to write a recipe for my first kitchen. Made of the original flavor and matcha, the 5 grams of matcha reduced the low-gluten flour into an equal amount of matcha powder.
Prepare the ingredients, the butter is cut into small pieces, the cranberry is chopped, the powdered sugar, the matcha powder, and the low-gluten flour are mixed and sieved (the matcha powder has not yet arrived)
Powder added softened butter, whole egg liquid
Add cranberry and mix well
Xiaojimo pad plastic wrap, the dough is put into the mold, flattened, taken out and then poured into the mold to press the forming cover and the plastic wrap is placed in the refrigerator for 1 hour.
The frozen dough is taken out and cut into pieces of about 0.7 cm.
Put on the baking tray, leave a gap, put it in a preheated oven at 170-180 degrees for about 20 minutes.
Sealed and stored after cooling
Everyone has different oven temperatures, so watch it at any time.