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1
Take the butter out of the refrigerator in advance and soften it at room temperature until it can be easily poked through with your fingers. Add the powdered sugar and stir evenly using a spatula to press and stir. -
2
Crack in an egg and stir evenly, sift in the low-gluten flour and salt, use a spatula to cut and stir, and stir until the dry powder is no longer visible. -
3
Add shredded mozzarella cheese softened at room temperature and mix well, add dried cranberries (dried cranberries chopped in advance), knead evenly and form a ball. -
4
Arrange the dough, roll it into a long column, roll it up with oil paper, and put it in the refrigerator for one hour. -
5
Take it out of the freezer and slice it into slices about 0.5 cm thick, and place it on a baking sheet. -
6
Preheat the Galanz air fryer and electric oven all-in-one machine five minutes in advance, select the upper and lower fire modes, the temperature is 165 degrees, and bake for about 25 minutes. -
7
The surface of the baked biscuits will be slightly colored. Take out the baking tray and let the biscuits cool. After they are completely cooled, the texture will become very crispy.crisp. -
8
When you open each biscuit, you can see a lot of grated cheese and dried cranberries, which is super filling. After cooling, the biscuits can be stored in a sealed bag and can be stored for four weeks. About, but there are no additives in the biscuits you make, so you still have to eat them as soon as possible~