Blueberry marble cookies
By VicentaLakin
A year later, the white dew in the north means the fall, the maturity of the fruit, and the entry of nine sister kitchens into the biscuit season, the introduction of a nice blueberry graphite biscuit, or frozen, frozen and kept for any time。
Recipe Recommendations
- low powder 180G
- whole egg liquid 2 tablespoons
- butter 80g
- fine sugar 40g
- Blueberry freeze-dried powder 4g
- sweetening
- roast
- several hours
- ordinary
Steps for Blueberry marble cookies
1
Raw material。
2
Low powder over-sifting, but the butter room softened and once added fine sugar to the formula, with an egg. Fight
3
It's basically smoothed and added a big spoon full of egg fluid
4
Smuggle and add a large spoon full of egg fluid and continue to melt to fine sugar (no granular sense)
5
Take out one third of egg butter paste, sift in two thirds of the remaining two thirds of butter paste with two thirds of low powder, and wet with a Western cutter Pink
6
Add blueberry dry powder to the remaining one-third butter paste
7
Smuggle。
8
It's a blueberry butter paste
9
Scan the remaining 1/3 of low powder and turn it into wet powder
10
The two humid powders were squeezed with their hands and folded together
11
Shape it in the shape you like and wrap it up with a membrane. Refrigerator freezes for more than 40 minutes for a maximum of three months
12
when you want to eat it, get it out of the freezer room in advance, re-heat it. snippets
13
FIFTEEN MINUTES IN ADVANCE, PREHEAT OVENS TO 175°C, FLAT-CODED COOKIES IN A BAKER'S OVEN, WITH A CERTAIN DISTANCE TO BE LEFT IN EACH COOKIE ROOM, INTO THE MIDDLE OF THE OVEN, UP AND DOWN, 17-8 MINUTES TO BAKE, PULL OUT OF THE OVEN WITH A LIGHT TOUCH ON THE COOKIE SURFACE, A LITTLE HARDNESS, TURN OFF THE FIRE, USE THE EXTRA HEAT TO BAKE FOR FIVE MINUTES, AND COOL THE OVENBlueberry marble cookies Make Tips
1. I grind freeze-dried blueberries directly in a dry grinding cup to make freeze-dried blueberry powder. As long as it is freeze-dried fruit (such as freeze-dried cherries, freeze-dried peaches, freeze-dried strawberry slices, freeze-dried pineapples), this method can be used to make freeze-dried fruit powder, but pay attention to moisture protection during storage.
2. If you like blueberries, you can add more. If the amount of freeze-dried powder added exceeds 5g, you need to correspondingly reduce the amount of low-gluten flour, otherwise it will affect the texture of the cookies.
3. If you prefer a finer texture, you can replace the granulated sugar with an equal amount of powdered sugar.