material
Low gluten flour 120 g
Unsalted cream 75 g
(Customary brand: Anchor or Lurpak)
Whole egg mixture 15 g
Powdered sugar 40 g
Dried cranberries 45 g
tool
oven
knife
Baking paper
Stir stick or whisk
steps
1. Chop the dried cranberries and set aside.
2. Pour the unsalted cream into the pan first and use a tamper (whisk) to soften it.
3. Then add the powdered sugar and stir well using a stir bar (whisk) to the form of a sugar-free powder granule.
4. Add the whole egg mixture and stir well using a stir stick (whisk).
5. Finally, sift the low gluten flour into the sieve and add the dried cranberries and stir with a stir stick (whisk) until it is particle-free.
6. Use baking paper to shape the rectangle, or you can borrow a U-shaped rectangular mold to become a rectangle.
7. Put in and freeze for 60 minutes.
8. After taking it out, use a knife to cut into a square of about 0.6 cm.
Oven version
After preheating the oven, bake at 165 degrees for 25 minutes.
Air fryer version
After 165 degrees preheat for five minutes, turn over the dough at 170 degrees for 10 minutes and bake for another 170 degrees for 10 minutes