Mold is very important, so you must choose a better mold. The effect of a good mold is very different, the edge will be handled better, and more importantly, it will be healthier and safer.
Continue to mold, and the finished product after demoulding has many patterns, including 20 patterns. Put it on the top of the oven, heat it at 140℃, and bake it at 170℃ for about 15 minutes.
Key points of demoulding:
1, dough should be refrigerated 1 hour.
2. To have good tools, silicone pads, silicone non-stick rolling pins and molds are all important factors for success.
Be sure to sprinkle some flour on the mold and bread.
Cranberry biscuit method:
Raw materials; 230g of low-gluten flour, 70g of dried cranberries, 0g of powdered sugar110g, and 0g of butter150g. Egg liquid 1? . ?
1, butter softens at room temperature, add powdered sugar, beat with an egg beater until the volume is fluffy, then add the egg liquid several times and stir evenly.
2. Sieve the flour and put it into the butter paste several times, and stir it evenly with a rubber scraper.
3. Add dried cranberries and stir evenly with a rubber scraper.
4. Wrap the dough with plastic wrap, press it into rectangular strips with paper boxes, and put it in the refrigerator until it becomes hard.
5. Take out the hardened dough, cut it into 5 mm slices with a knife, and put it neatly on the baking tray, paying attention to leaving gaps in the biscuits.
6. Preheat the oven to the upper layer 180 degrees, the lower layer 170 degrees, and bake the middle layer 15 minutes or so.