 |
 |
| |
|
|
|
|
|
Ingredients
|
| Del Monte Cranberries 2 tbsps., Bread Flour 30g, Tapioca Starch 130g, Egg 1 pc, Milk 150ml, Unsalted Butter 30g, Sugar 15g, Sea Salt ½ tsp. |
| |
|
|
|
|
|
|
Steps
|
|
Sieve the bread flour, mix well with the egg and chopped dried cranberries. Add milk, unsalted butter, sugar and sea salt into a pot and cook over low heat until the butter melted. |
|
When the butter is melted, add bread flour and mix it with an egg whisk until it becomes sticky. Then, turn off the heat. (Note: If the milk is too hot, the flour mixture will become very hard). |
|
Take the flour mixture away from the heat, add tapioca starch and stir with a spatula until fully incorporated. |
|
Add the egg syrup in portions and mix well. Check if the mixture is good: When the scraper scoops up the mixture, the mixture can stick to the scraper in a film state. (1 large egg is enough, or 2 small eggs can be used) |
|
Add the chopped dried cranberries and mix well. |
|
Preheat the oven to 180 ºC. Take a pastry bag with a round pastry tube, add (6) and poke it on a baking tray lined with butter paper. About 5-6 cm is perfect for each. It is also the best to separate each one by 3-4 cm. After being neatly arranged, bake for 20-25 minutes and serve! |
|
|
| |
|
| |
|
|
|
|
|
|
|
| |
|
|
|
|
|
|
