今天在家闲来无事自己做了一次曲奇，感觉味道模样还行，特意来分享给大家
Today, I did a cookie at home, and I felt the taste and appearance of it. I'd like to share it with you.
食材： 糖粉 ，焙杏仁粉 ，全蛋液 ， 蔓越莓干，海盐、无盐黄油，低筋面粉
Ingredients: sugar, roasted almond powder, egg, dried cranberries, salt, butter, flour
制作方法：
Making methods:
1、室温融化的150g无盐黄油，加入70g糖粉，用电动打蛋器打发至奶白色。
The melting temperature of 150g 70g adding unsalted butter, powdered sugar, egg beater sent to milk white electric.
2、将30g蛋液分3次加入，每次确保蛋液与黄油完全融合后再加下一次的量，直至全部混合均匀。
30g egg 3 times each time to join, to ensure full integration with the egg butter plus the next volume, until all mixed evenly.
3、60g蔓越莓干切成小粒，倒入，搅拌均匀。
60g Cranberry dry cut into small grain, pour into, mix well.
4、250g低筋面粉、3g海盐、60g烘焙杏仁粉混合过筛，倒入碗中拌匀，用刮刀定型成团。
250g low gluten flour, 3G sea salt and 60g baking almond powder, mix and mix, mix in a bowl and shape with a scraper.
5、搓成长条，放入垫有油纸的模具中压成正方体（没有模具就滚成棍状），用油纸充分包裹四周，进冰箱冷冻1小时。
Rub strips, add to the mold pressure pad paper into cubes (no mold rolling stick), with full paper wrapped around, into the fridge for 1 hours.
6、取出，切成8毫米的片状，有一定间距地摆放在垫有油纸的微波炉托盘上。
Take out, cut into 8 millimeter flakes, and place a certain distance on the microwave tray with oil paper.
7、中火叮2分钟取出，待冷却后翻面，再中高火叮30秒，取出冷却后，蔓越莓饼干完成！
The fire in 2 minutes to bite, after cooling, then high fire bite 30 seconds, remove the cooling after the completion of cranberry cookies!