Recipe: Egg-free cranberry biscuits

Home Cooking Recipe: Egg-free cranberry biscuits

Notes:

Today is the day when I enter the kitchen, the time is really fast! I like it very much, planting grass with the same hobby, pulling grass! This little cranberry biscuit is the "culprit" that makes me step into the baking! Since then, I have been out of control! It’s like a devil with my mother! (^_^) The first time I made this biscuit was for him to eat, and finally the feedback said it was delicious! So, I want to do more and better, and I fell deeply into this sweet pit! This gentleman's recipe for cranberry biscuits, I slightly changed the same raw materials, so those who are allergic to eggs or can not eat eggs can use this crispy biscuit! Add whipped cream to be crisper! Trust me!

Ingredients:

Steps:

  1. Home Cooking Recipe: Cranberry is cut into small pieces, and the butter is cut into small pieces to soften

    Cranberry is cut into small pieces, and the butter is cut into small pieces to soften

  2. Home Cooking Recipe: Soften the butter and add the powdered sugar. Beat it evenly with the egg beater. No need to send it.

    Soften the butter and add the powdered sugar. Beat it evenly with the egg beater. No need to send it.

  3. Home Cooking Recipe: Pour in light cream and beat evenly with a whisk. No need to send it.

    Pour in light cream and beat evenly with a whisk. No need to send it.

  4. Home Cooking Recipe: Pour cranberry dry and low flour (I just sieve this biscuit)

    Pour cranberry dry and low flour (I just sieve this biscuit)

  5. Home Cooking Recipe: Stir with a spatula to dry powder

    Stir with a spatula to dry powder

  6. Home Cooking Recipe: Put on disposable gloves and knead

    Put on disposable gloves and knead

  7. Home Cooking Recipe: Wrap the plastic wrap into your favorite shape, rectangular, square, round, you can put it in the refrigerator for 1 hour.

    Wrap the plastic wrap into your favorite shape, rectangular, square, round, you can put it in the refrigerator for 1 hour.

  8. Home Cooking Recipe: Cut into small pieces with a thickness of 0.7 with a knife, and cut the thickness evenly.

    Cut into small pieces with a thickness of 0.7 with a knife, and cut the thickness evenly.

  9. Home Cooking Recipe: Put it in a preheated 165 degree oven for about 20 minutes and bake until golden brown on the surface. After taking out the biscuits, put them on the drying rack and let them cool. After thoroughly cooling, seal the bags.

    Put it in a preheated 165 degree oven for about 20 minutes and bake until golden brown on the surface. After taking out the biscuits, put them on the drying rack and let them cool. After thoroughly cooling, seal the bags.

Tips:

Each oven has a different temper. If the surface is baked to golden brown, but the biscuits are taken out after 20 minutes, the paste is baked.


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