Introduce the method of cranberry sandwich sweet pie.

Tools/raw materials

Crust: low-gluten flour 120g, butter 40g, cream cheese 40g, fine sugar 40g, egg 30g, vanilla extract 1/4 tsp (1.25ML), baking powder 1/2 tsp (2.5ml) and baking soda 650.

Cranberry stuffing: dried cranberries120g, fine sugar 25g, water 250g.

Brush liquid: the whole egg liquid is appropriate.

Baking: in the middle layer of the oven, fire up and down, 175 degrees, bake for about 25 minutes until the surface is golden.

Methods/steps

1

First, make cranberry stuffing. Chopped dried cranberries are poured into the pot with water.

2

Boil with high fire until it boils, then turn to low fire, cover the pot and cook for about 30 minutes (in the process of cooking, if the water is dry, you can add water and stir it properly to prevent the bottom from being burnt).

three

Cook cranberries until they are dry and soft.

four

Add fine sugar and stir well.

five

Continue to heat with low heat and stir constantly to volatilize water and concentrate cranberries into sauce.

six

Wait until it becomes thick and stuffed. Turn off the heat and wait for the cranberry filling to cool before using.

seven

The process of making pastry crust: mix softened butter with softened cream cheese and fine sugar, and beat with an egg beater until fluffy.

eight

Add the beaten egg mixture twice and beat with an egg beater until the eggs and butter cheese are completely blended.

nine

Add vanilla extract and beat well (don't put it away). The whipped mixture is thick.

10

Mix low-gluten flour, baking powder and baking soda, and sift into the butter mixture.

1 1

Stir well with a rubber scraper.

12

Mix into a soft dough. If the mixed dough is too wet and sticky, you can put it in the refrigerator for a period of time until the hardness is appropriate.

13

Take a small piece of dough and flatten it into a circle with your palm.

14

Put it into the prepared muffin mold and shape it slightly by hand to form a hollow shape in the middle.

15

Fill the middle hole with cranberry stuffing.

16

Squeeze a small piece of dough, cover it and trim the edges neatly.

17

After making all the biscuits in turn, brush a layer of whole egg liquid on the surface. Then draw a cross pattern with a fork as decoration.

18

Put it in an oven preheated to 175℃ and bake for about 25 minutes until the surface is golden yellow. It can be used after cooling. Sealed and stored, and eaten within 5 days.

Matters needing attention

Today's method of making cranberry stuffing actually provides a general method of making fruit stuffing with dried fruits. In addition to dried cranberries, dried cherries, dried blueberries, dried figs and dried cherry tomatoes can all be made into corresponding fruit fillings in the same way (larger dried fruits need to be chopped as much as possible before use).

When making cranberry stuffing, add 1/2 teaspoons of lemon peel powder while adding fine sugar to make the stuffing more tasty.

The crust of this sweet pie uses cream cheese.