| Butter | 300g |
| Powdered sugar | 150g |
| Liquid whole egg | 4 tbsp/one whole egg |
| Vanilla | 1 teaspoon |
| Cake flour | 460g |
| Full cream milk powder | 40g |
| Dried cranberry | Indeed 120g/ |
- Weigh all raw materials, weighing milk and cake flour in a container, mix in advance; the butter ready in advance, soften at room temperature.
- Butter soften, add powdered sugar and mix well. Does not need to be sent.
- Mixed figure, see no powdered sugar granules, mix evenly.
- Add liquid whole egg and mix. Recommends to the 3~4 Add eggs, each mix and then add the remaining egg mixture.
- Add liquid ingredients such as eggs. Don’t egg oil State.
- Add vanilla and mix well.
- Pour the milk and cake flour weighing and mixing well in advance, without screening.
- Mix flour and butter paste with a scraper.
- Stir until powder-free State, and is doughy.
- Pour the cranberry. If large Cranberry granules or adhesion to each other, can break apart with your hands, not breaking ground, will affect the taste.
- With a spatula and mix the dough, cranberry dry evenly distributed across the surface group.
- The dough is divided into four parts, by hand, each dough rectangle of plastic for width and height is about 4cm, or feel free to roll into a cylinder can; and in the refrigerator until hard (takes about 1 hour and is chilled not frozen).
- Thick rectangle of dough with knife 0.7CM thick slices, chopped into baking dish, and bake into preheated oven for baking.
- Bake until surface is golden brown, until the last few minutes must be pegged in the oven, avoid painting too deep.
