The cranberry cookies I made were frozen for an hour and a half, and then I took them out and cut th

Cranberry cookies are a favorite dessert for many people, and many people make their own dessert at home to share with friends and family. When making cranberry cookies, you may fail to make them due to a variety of factors. For example, some people put cranberry cookies in the refrigerator after making them, and after an hour and a half, they take them out and cut them but they are all scattered, which makes many people feel very confused, so let you take it to see what the reason is.

1. The materials needed for cranberry biscuits If you want to make delicious cranberry biscuits, you must first prepare the production materials, mainly including cranberry grains, butter, and low-gluten flour.

Sugar and whisks and more.

2. Steps to make cranberry biscuitsIf you want to make successful cranberry biscuits, you can start with the following steps. After preparing the ingredients needed to make cranberry biscuits, first sift the low-gluten flour, cut the butter into small pieces and soften the butter, and cut some small pieces of dried cranberries, then add sugar to the butter, then add the egg mixture, beat it with a whisk until smooth, then add the low-gluten flour and knead it with your hands. Finally, it is put in a mold and put it in the refrigerator for an hour, after freezing, it is taken out and cut into even sheets with a knife, and then put in the oven.

3. Reasons for cutting and breaking after freezingMany people put cranberry cookies in the refrigerator for an hour and a half after hard work, and then take out and cut the cranberries, but find that they have been scattered, so there are many reasons for this result. First, it may be that everyone gives too many cranberries, and when you make cranberry cookies, you should take appropriate materials according to the proportion of each ingredient. Second, it may be because people don't give enough butter when making cranberries, or they don't have enough eggs.

Third, it may be that after you finish making cranberries, put them in the refrigerator for too long, the cranberry cookies will become too hard, and they will be easy to fall apart when you take them out. Fourth, it may be that the dough is too dry, so you can add some egg liquid or some milk before putting it in the refrigerator.

I think the reason why the cranberry cookies we make are frozen for an hour and a half and then take them out and cut them apart is probably because they have been frozen for too long, which has caused the contents to change.

That's because starch and gelatin are used less when making them, so the cranberry cookies don't stick together, so when the ice is gone, they become a loose pile!

It's been in the refrigerator for too long, maybe we didn't add enough things when we were making biscuits, so that the biscuits couldn't solidify, and the biscuits were ready, and we cooled them for more than ten minutes before they could be cut.

This happens because the refrigerator has been frozen for too long, or the dough is not kneaded evenly enough, resulting in insufficient adhesion.

There are two reasons, one is that the temperature and time of freezing are not well mastered, and the other is that the selection and proportion of ingredients are not done well.

It's because the butter and powdered sugar are too hot and don't freeze for enough time. Refrigerate overnight. When you take it out and cut it, don't cut it right away.

Cut it later. It's too hard, it's going to break. Cranberries can be cut open and then mixed well.

Bake at 165 degrees, medium, for about 20 minutes, until the surface is slightly golden brown. Remove, cool, seal and preserve. In fact, if the cranberry biscuits are dry, the nutritional value in them is also very rich, so we have eaten them and packed them later, don't sprinkle them casually, because there is some sugar in them, which will be sticky.

Excessive moisture: During the baking process of cranberry cookies, too much moisture in the cookies can cause the cranberry cookies to not form.

Slicing too slowly: Freeze the biscuits in the refrigerator until they are completely firm, remove and defrost and slice immediately until they can be cut with a knife. Otherwise, it is easy to stick to the moisture in the air and form condensation.

Otherwise, the oil and sugar are not conveyed in place, the biscuit structure will be too tight, the air in the dough will not be enough, and it will not expand when baking, resulting in the biscuit being too hard. It should not be left at room temperature for too long, especially doughs with tough ingredients such as raisins, dried cranberries, large almonds, etc.

Because tough ingredients are hard to separate, if the dough is too soft, it will break the dough when you cut it. When making biscuits, powdered sugar is added to keep the lines on the surface of the biscuits clear. It is recommended not to substitute caster sugar for powdered sugar at will.

Powdered sugar melts easily in preparation, so it is very popular with bakers. If you use caster sugar or coarse sugar, be sure to beat the sugar well until it dissolves before proceeding to the next step. Therefore, powdered sugar is more convenient and faster to use than others, and the taste will be more delicate.

Try to chop these tough ingredients like raisins and dried cranberries into small pieces before adding them;raisins and other dried fruits.

It should be in water or rum before use.

Soak on medium for 1 hour. Drain surface water before use. The solution is to cut these tough ingredients as small as possible before adding them; Dried fruits such as raisins should be soaked in water or rum for 1 hour before use.

Drain surface water before use. Also, if you want to slice well, a sharp knife is essential. Try to keep the thickness of each cookie consistent, try to cut the cookie thin, this is good for baking, saving time, and the thin biscuit will be crispier after baking and cooling.

Mainly because there is more butter and the dough is softer, it is easy to fall apart when cutting; You can freeze the biscuit noodles before taking them out and slicing them.

Too many cranberries, too few eggs, too little butter; If you want to solve this problem, you must pay attention to the proportion of various ingredients, and only by mixing the proportions properly can you make delicious biscuits.

It may be because you don't add a lot of yeast powder, I recommend adding yeast powder or oxidizing powder when making it, or putting it in the sun.

To make cranberry biscuits, you can put more gluten flour and butter and caster sugar according to the proportion, and the correct ratio is as follows

Ingredients: 115 grams of cake flour, 35 grams of dried cranberries, 15 ml of eggs, 75 grams of butter, 60 grams of caster sugar.

1. Prepare all the raw materials, slice the butter in advance, soften it at room temperature for 10-20 minutes, do not soften it too much;

2. Then chop the cranberries;

3. Mash the butter, add caster sugar and egg mixture and stir well;

4. Pour in the flour and stir well, pour in the cranberries and stir well to become a dough;

5. Use your hands to shape the dough into a rectangle with a width of 5 cm and a height of 5 cm through the plastic wrap;

6. Put it in the refrigerator for 1 hour, take it out, and cut it into slices about centimeter thick;

7. Place evenly in a fine baking tray and bake at 170 degrees for about 20 minutes;

8. When the time is up, take it out and eat.

You don't need more eggs, you can take a look at my recipe, this cookie is the best one I ever made, attached to my recipe:

115 grams of cake flour.

1 tablespoon (15ml) of egg mixture

75 grams of butter.

50 grams of powdered sugar.

35 grams of dried cranberries.

Cranberry crackers are made of steps.

1.Mix with powdered sugar in softened butter at room temperature.

2.Add the egg mixture in portions and mix well.

3.Add the dried cranberries and mix well.

4.Finally, sift in the low powder.

5.After mixing well into a ball, 6Wrap the cube in plastic wrap (about 150px wide and 100px high), freeze it in the refrigerator for 1 hour, and then remove it (whether it is frozen, not refrigerated).

7.Cut it with a quick knife (don't pull it back and forth to cut), 8Place in a baking tray and bake at 165 degrees, medium, about 20 minutes, until the surface is slightly golden brown.

Remove and let cool and seal and store.

After putting too much egg liquid, the dough is mainly soft, and it is not easy to shape when baking. You can add more flour to increase the firmness of the dough. It is advisable that all materials can be bonded just right, and there is no residue in the mold. Or add a little more to all the ingredients and a little more to the biscuits.

The general ratio of cranberry biscuit ingredients is: 115 grams of cake flour, 1 tablespoon (15ml) of egg mixture, 75 grams of butter, 50 grams of powdered sugar, 60 grams of dried cranberries, and bake at 165 degrees for 20 minutes.

I had to put some more powder in it and make a little more.

Mastering a few small baking tricks can save you a lot of effort when making desserts. A private recipe for cranberry cookies will also be given to you. Abrasives should be wrapped in a layer of plastic wrap!

If the biscuits are frozen hard, they can be directly demolded without touching the bottom! Remember next time! Blow the hair dryer around, soften it a little and take it out.

Next time you make it, put a piece of plastic wrap. Cookie crisp is first related to the ratio of butter to flour, the more butter ratio, the crisper the cookie.

Mastering a few small baking tricks can save you a lot of effort when making desserts. A private recipe for cranberry cookies will also be given to you. Cranberry biscuits can be frozen, you can use a hair dryer to blow the bottom and 2 sides, you can push it with your hand after heating, if not, you can use a hot towel to apply the bottom, you can also take it out, after the cranberry biscuits are done, the mold is padded with oiled paper, it will not be impossible to take out, and you can easily take it out!

Anyone who has ever made cranberry cookies knows that the main ingredients for making cranberry cookies are butter, powdered sugar, cranberries and flour Why freeze them before baking? It's because there is a lot of butter, and the dough is not soft and hard to shape, so it is very good to cut it into rows after freezing for an hour! You can use the bottom of the hair dryer and 2 sides to blow it, and you can push it with your hand after heating, if not, you can use a hot towel to apply the bottom, or you can take it out, and the cranberry biscuits will not be put into the mold after the oil paper is put in, and you can easily take it out!

When we make biscuits in the bakery, we usually use oil paper or plastic wrap in the biscuit mold in advance, and then put the biscuit noodles in and take them out to slice after they are frozen, and finally take them to bake, so that there will be no problems as you mentioned. Hope it helps. Cookie crisp is first related to the ratio of butter to flour, the more butter ratio, the crisper the cookie.

Be sure to use low-gluten flour or wheat flour, the time to bake the biscuits should be 15 to 20 minutes, the oil and sugar should be beaten, I attach a recipe, you can try it.

Yes, because some nutrients are easily destroyed at low temperatures.

When making cranberry biscuits, the biscuits can only be cut into pieces after freezing, and the cranberry biscuits after baking do not need to be frozen, stored at room temperature, and eaten as soon as possible.

No, buy some cookies that are packaged and are processed so they won't spoil before their expiration date.

No, there's nothing to worry about, but it's best to keep it frozen for a better taste.

Yes. Cranberry biscuits have a short shelf life, and if you can't finish eating, you should put them in the refrigerator in time to avoid spoilage.

If there is too much dough, the dough is too dry, and there is too much butter, it is easy to loosen.

Ingredients: 110 grams of low flour, 75 grams of butter, 45 grams of powdered sugar.

Excipients: 40 grams of cranberries, 25 grams of egg mixture.

1. Soften the butter at room temperature.

2. Cut into small pieces.

3. Sift in cake flour and powdered sugar.

4. Add the egg mixture.

5. Stir into a dough. Add the cranberries.

6. Mix the cranberries with the dough.

7. Put a piece of plastic wrap in the mold, put the dough in, press it into shape, and put it in the freezer compartment of the refrigerator for about 40 minutes.

8. Take out the frozen dough and cut it into centimeter-thick slices.

9. Place in a non-stick baking dish.

10. Preheat the oven at 160 degrees and put the baking tray in the preheated oven.

Bake for 20 minutes.

12. Take the baked biscuits from the forest, dry them a little and eat them after a little spring imitation.