Cranberry Puff Balls
Ingredients
Low-gluten flour150g
Butter75g
Dried cranberries40g
Salt0.5g
White sugar30g
Egg25g
Steps
1
Soften butter and add salt and white sugar.
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2
Sift low-gluten flour and set aside.
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3
Whisk butter with an electric mixer.
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4
Gradually add the egg mixture in batches to prevent oil-water separation.
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5
After all the egg is added, mix evenly.
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6
Then add in the sifted low-gluten flour.
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7
Fold to mix.
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8
Add in the chopped dried cranberries.
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9
Knead into a dough.
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10
Place the dough in a plastic wrap and refrigerate for 30 minutes.
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11
Divide into small portions, each about 9g.
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12
Roll into balls, preheat the oven to 170℃, bake in the middle rack for about 20 minutes. After turning off the oven, leave cookies inside until completely cooled before removing.
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Cooking Tips
1. When room temperature is low, butter can be difficult to soften. You can microwave for ten seconds or use a hairdryer to soften.
2. Refrigerated dough will be harder; kneading it by hand multiple times will soften it, making it easier to shape.
3. Since the cookies are round, lower temperature and longer baking time will ensure they are fully cooked inside. Leave them in the oven to bake with residual heat.