Blueberry cookies
By VicentaLakin
Biscuit is the first choice of a baker who can turn a generic formulation into a variety of different flavors; of all the cookies, I love to count the frozen cutlery crackers, take some free time, make some freezers and put them in the freezer room, want to bake them out of the cold slices, and bake them all at a time, because they're made of cranberry cookies, which can be replaced with blueberries。
Recipe Recommendations
- low powder 180G
- butter 80g
- whole egg liquid 2 tablespoons
- powdered sugar 40~50g
- blueberry dried fruit appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Blueberry cookies
1
Raw material。
2
Low powder mixed with sugar powder, took out frozen butter, cut small particles in low powder
3
Squeeze butter particles with their fingers in flour, so that flour and butter are fully integrated into rough corn face
4
Leave a nest in the powder pile and add two spoons of eggs. Liquid
5
Scratch it evenly and add blueberries. Fuck
6
Continue to mix it evenly with scratchboards, and split it into two pieces with scratchboards and hand parts
7
Packed with fresh bags, freezer for more than one hour or cold storage (up to 3 months)
8
the cold-stored pre-cooled re-temperature, cut into ~5 mm thick, evenly placed in a baker's oven with enough space between each cookie
9
15-20 MINUTES IN ADVANCE, PREHEAT OVENS TO 180°C, OVENS IN THE MIDDLE OF THE OVEN, FIRE UP AND DOWN, 16-18 MINUTES BAKED, GRILLED OUT A LITTLE BIT HARD ON THE COOKIE SURFACE, SO YOU CAN TURN OFF THE FIRE, TURN OFF THE OVEN PREHEATS SEVEN-8 MINUTES LATER, AND COOL THE NET