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Cranberry and walnut cake is delicious on the tip of the tongue

1. Stir fry walnuts and sesame;

2. Add 30g white sugar and grind to powder;

3. After the butter is softened, add 30 grams of sugar to beat;

4. Add the eggs three more times and continue to beat. It's a little cold, easy to separate water and oil, and it's much better to pass through warm water;

5. Add low gluten flour;

6. Mix evenly;

7. Add the mixture of walnuts and sesame, and cut the cranberry into small pieces;

8. Mix evenly and form a smooth mass;

9. First, divide the dough into small balls weighing about 15g and rub them into circles. Then cut small walnuts or add some Cranberry small grains, press on the small ball, and then slightly press the small ball flat;

10. Preheat the 175 degree oven and bake for about 15 minutes.