Low gluten flour 120g
40 grams of butter
Cream cheese 40 grams
40 grams of fine sugar
30 grams of eggs
Vanilla essence 1/4 teaspoon (1.25ml)
Baking powder 1/2 teaspoons (2.5 ml)
Baking soda 1/8 teaspoon (0.625ml)
Dried cranberries120g
25 grams of fine sugar
250g water
Proper amount of whole egg liquid
Steps of making cranberry sandwich sweet pie
1. Make cranberry stuffing first. Chopped dried cranberries are poured into the pot with water.
2. Cook on 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).
3. Cook the cranberries until they are soft and rotten.
4. Add fine sugar and stir well.
5. Continue to heat with low fire and stir constantly to volatilize water, and concentrate cranberries into sauce.
6. Wait until it thickens and plugs as shown in the figure. Turn off the heat and wait for the cranberry filling to cool before using.
7. Making process of pastry: Mix softened butter with softened cream cheese and fine sugar, and beat with an egg beater until fluffy.
8. Add the beaten egg liquid twice and beat it with an egg beater until the eggs and butter cheese are completely blended.
9. Add vanilla extract and mix well (no need to put it). The mixture after beating is in a thick state as shown in the figure.
10. Mix and sieve the low-gluten flour, baking powder and baking soda into the butter mixture.
1 1. Stir evenly with a rubber scraper.
12. Mix into 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 become 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 all cookies are prepared 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.