Cranberry Shortbread
Overview
Both the recipes and the text reflect real life. I'm often in a hurry, kids, home, business. I used to always say that I didn’t spend a lot of time baking. In fact, I recently discovered that no matter how busy or tired I am, as long as I arrange my time, I can definitely do whatever I want to do. My daughter doesn't like desserts very much. But she can always find her favorite one from countless kinds of desserts. This seems to require her mother to grow up even more. Only by baking to perfection can she make the desserts her daughter likes. The process of countless attempts is also a process of my own growth. After the cranberry shortcake was ready, my daughter tasted it and gave her a suggestion, Mom, can it be made with scallion oil? It's best to add some fried bacon... Mom is really happy. Next time she will make salty shortbread. My daughter gave me the formula, right? Cranberry Shortbread Ingredients: 50g dried cranberries 140g butter 60g whole egg liquid 20g fine sugar 30g Method:
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Ingredients
Steps
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Material diagram.
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After the butter has softened, add the sugar and beat until fluffy. Preheat the oven to 160 degrees.
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Add the egg liquid in portions and beat until even and the egg liquid and butter are completely blended.
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Sift the flour into the butter paste.
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Knead with hands until loose. Roughly chop the dried cranberries and add them.
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Knead with hands and mix well.
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Place it in a rectangular mold and press it flat with your hands.
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Place in the middle of the oven at 160 degrees for 30 minutes, then turn off the oven and simmer for another 10 minutes.
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Remove from the oven, let cool, turn upside down to unmold, and slice into pieces.
