【Crispy Cranberry Bars】-----I can’t stop at all
Overview
This biscuit is based on Mr. Nakajima’s baking classroom. I modified it myself. Mr. Nakajima used original soy milk and I used pure milk. It also contains no butter or cream, is low in calories, and is super delicious! . This biscuit looks ordinary, but it is so delicious that your hands will unconsciously reach for it again and again. The length of the biscuits can be adjusted according to your own preferences, and the taste will also change accordingly. You may find new delicious flavors.
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Ingredients
Steps
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raw materials.
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Put the powdered ingredients, dried cranberries, and salt into a mixing bowl.
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Stir using a technique similar to washing rice until evenly mixed.
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Add olive oil (or canola oil) and use your fingers to scrape any remaining oil from the measuring spoon.
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Use your hands to mix the oil and powder ingredients thoroughly into a flossy consistency.
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Then use the palms of both hands to knead the raw materials into thin pieces. (Quickly kneading the ingredients with your hands is the secret to achieving a crispy texture. It takes about 10 seconds. If you are not familiar with the technique, you can extend the time appropriately.)
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Mix basically evenly (no obvious lumps).
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Draw a circle and pour the pure milk (or original soy milk) evenly into the mixing bowl, stir it with a technique similar to rice washing, and mix it into a dough.
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Fold the dough to smooth the surface. (If it is difficult to form a ball, you can add a little milk).
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Use a rolling pin to roll the dough horizontally and vertically alternately into a 4 mm thick sheet.
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Cut into strips with a spatula or cutter.
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Cut and place on a baking sheet lined with greaseproof paper.
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Preheat the oven to 170 degrees, bake the upper and lower layers, and the middle layer, for 30 minutes, until the surface is colored. Immediately after baking, take out the baking sheet to cool.
