Cause of oil crack: Oil is normal, because the added butter is oily. Cracking is mainly because the proportion is not well grasped. Cracking of biscuits is due to too little butter or too much sifted flour. You can adjust the ratio of butter to flour. It is better until the dough has just bonded and there is no residue in the basin. It is also possible that the saw saws back and forth during re-cutting and cracks appear. The correct approach should be one size fits all. The proportion of cranberry biscuits is: low-gluten flour (1 15g), whole egg liquid (15ML), butter (75g), powdered sugar (60g) and dried cranberries (35g). The first time you try, you must have an electronic scale, and the chances of success will be greatly improved.

Why does the dough crack when baking cookies? Why is the biscuit dough completely spread out during baking, and the baked biscuits are peaceful? In the first case, you can try to wrap the dough with plastic wrap and roll it up. If it still cracks, you can spray a small amount of water and knead the dough until it is smooth. If the dough temperature is too low, it can be placed at room temperature to soften the dough. In the second case, you can use flour with low protein content or (and) put less sugar. Dip some flour in your hand before molding to round the dough. Refrigerate or freeze biscuit dough before baking to set it. Don't put cookie dough on a hot or warm baking tray.