蔓越莓餅乾Cranberry Biscuits

非常方便的冷凍切片餅乾,要吃多少再切再烤就好。利用蔓越莓本身的甜味,糖量可以減少,吃起來也有著濃濃的奶油香與果香,美味十足!
【提示】
1.餅乾麵糰千萬不能過度搓揉否則會變硬,用手輕抓讓它混合成團就好。
2.餅乾要放涼才會脆,如果沒有放涼專用架,可一片一片錯開排成像有間隔的疊疊樂,散熱較快。
3.沒烤完的冷凍餅乾可繼續冰著,要吃之前再切片烤就好。如果冰到麵團過硬不好切,放到室溫退冰一下就會比較好切。
4.此份量可做約30片4公分正方形、0.4公分厚餅乾。

It is very convenient to freeze sliced biscuits. It is good to eat and cut and then bake. Using the sweetness of cranberry itself, the amount of sugar can be reduced, and it also has a thick creamy and fruity flavor, which is delicious!
【Tips】
1. The biscuit dough should not be excessively smashed or it will become hard. It should be mixed with a hand to make it mix into a group.
2. If the biscuits are to be cool, they will be brittle. If there is no special rack for cooling, one can be staggered and the gaps are formed with gaps. The heat dissipation is faster.
3. Frozen biscuits that have not been baked can continue to be iced. It is good to slice and roast before eating. If the ice is too hard to cut into the dough, it will be better to put it back at room temperature.
4. This amount can be made about 30 pieces of 4 cm square, 0.4 cm thick biscuits.


預備食材:
無鹽奶油 150 公克
低筋麵粉 300 公克
蛋 1 顆
三溫糖(或糖粉) 60 公克
蔓越莓乾 40 公克

Prepared ingredients:
Salt-free cream 150 g
Low-gluten flour 300 g
Egg 1
Three warm sugar (or powdered sugar) 60 grams
Cranberry Dry 40g


步驟:

  1. 1.將蔓越莓乾切碎。

    1. Chop the dried cranberries.

    食譜步驟1照片
  2. 2.烤箱以180℃預熱。無鹽奶油放至室溫軟化,打發成絨毛狀,再加入糖打勻。

    2. The oven is preheated at 180 °C. The salt-free cream is softened at room temperature, and it is fluffy, then add sugar and mix well.

    食譜步驟2照片
    食譜步驟2照片
  3. 3.室溫蛋打散後分2次加入,要完全吸收後再放下一次。

    3. After the room temperature egg is broken, it is added in 2 times. It should be completely absorbed and then put down again.

    食譜步驟3照片
  4. 4.加入過篩的麵粉,先用攪拌刀稍微拌勻,接著再用手抓勻麵糰至看不見粉粒。

    4. Add the sifted flour, first mix well with a mixing knife, then grab the dough with your hands until you can’t see the powder.

    食譜步驟4照片
  5. 5.加入蔓越莓乾後拌勻,記得不要用力揉壓麵團。

    5. Add cranberry and mix well. Remember not to force the dough.

    食譜步驟5照片
  6. 6.將麵團塑成長條狀或自己喜愛的形狀,再用保鮮膜包緊,放進冷凍庫約1小時。

    6. Plasticize the dough into strips or your favorite shape, wrap it in plastic wrap and put it in the freezer for about 1 hour.

    食譜步驟6照片
  7. 7.用較利的刀切成0.4公分厚的餅乾片,在烤盤上墊一層烘焙紙,整齊排列,需有足夠間隔。以180℃烤20分鐘,燜5分鐘後即可取出放涼。

    7. Cut a 0.4 cm thick biscuit with a sharp knife and place a layer of baking paper on the baking tray, neatly arranged, with sufficient spacing. Bake at 180 ° C for 20 minutes, simmer for 5 minutes and then remove and let cool.