Blueberry heart biscuit

Blueberry heart biscuit

Introduction:

Production steps:

Step 1: crush the rose, add water to soak, soften and drain

Step 2: soften the butter at room temperature, stir with an egg beater until smooth, no need to beat, pour in powdered sugar and stir well

Step 3: add the whole egg and mix well

Step 4: add all the roses and mix well with a rubber scraper

Step 5: pour in the low gluten flour and stir until moist

Step 6: mix into dough. If it's sticky, refrigerate until hard. It's easy to operate

Step 7: roll the dough evenly to about 0.5cm

Step 8: press out the shape of the biscuit with a heart-shaped mold, make all the biscuits, put them on the oil paper, put them in the preheated oven for 150 degrees, and wait for 15 minutes until the surface is golden

Step 9: spoon blueberry jam into the baked biscuit

Step 10: put another piece of biscuit on it and gently press it with your fingers to make the jam overflow a little on both sides. Don't use too much force

Materials required:

Low gluten flour: 110g

Salt free butter: 70g

Powdered sugar: 45g

Whole egg liquid: 15ml

Rose: 6 g

Blueberry sauce: right amount

Note: 1: all the ingredients will be sticky when mixed into dough, which can be put into the refrigerator until the dough hardens. 2: don't roll the dough too thin, and it's not easy to scorch when baking. It's about 0.5cm. 3: after adding jam, gently press it to let the jam overflow from the side gap. If it's too strong, it will crush the biscuit. 4: jam can be made according to your preference GAHA 5: after the biscuit is baked, it can be sealed and stored. When you want to eat it, you can take it out and bake it, then add jam! Or it will soften

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet and sour