Double butter, all wheat blueberries
By VicentaLakin
Quick-breathed West Point — Blueberries with cosmopolitan butter, full of granules, fragrance and sour sweetness from the Prengo Collie River base, are the top of fresh food and can be tanned into blueberry fruit dry in a dry, cold and ventilated place, such as homemade blueberry fruit dry, without sugar and colour, which is well suited for Western use. It's the same way that farmers in Qincheon from 800 miles grind their own wheat powder, with a little low powder, corn starch, with a little sugar, butter, and a dry blueberry fruit that's drying themselves, and then with their hands scratching, they'll bake a small swirl of milk. – Butter full-shell blueberries, with 100% success in zero-basket food; regular warming is soothing, and cold food is soft。
Recipe Recommendations
- Farmhouse whole wheat flour 200g
- low powder 300g
- corn starch 100g
- butter 200g
- Olive oil application 100g
- fine sugar 45G
- blueberry dried fruit 50g
- cherry freeze-dried powder 1 teaspoon
- sweetening
- roast
- an hour
- ordinary
Steps for Double butter, all wheat blueberries
1
Whole wheat flour, low flour, corn starch and fine sugar are evenly mixed in the mix bowl, and small pieces of butter are placed in the flour mixture。
2
Crush the butter in the flour mixture with a finger and make it fully mixed into rough corn face。
3
Add paintd olive oil to the formulation。
4
It's a wet powder pack。
5
Add blueberries dry to the formulation。
6
Spread the wet powder evenly with a hand or a razor, one of which is added to a small spoon of cherry dry powder。
7
the tumbles into cherries, each taking about 20 g powder and putting it in a thick, flat circle (or the shape that you like)。
8
They are placed in a baker's oven, each with a fork to press out the crossline, leaving a certain amount of space between the cakes; when all is completed, they cover the protective film and freeze the refrigerator for 40 to 50 minutes。
9
EARLY PREHEAT OVENS UP TO 200°C, WITH FROZEN WAFFLES AND GRILLS PLACED DIRECTLY IN THE MIDDLE OF THE OVEN, UP AND DOWN THE PIPE FIRE, 20-25 MINUTES OF BAKERY, DURING WHICH CARE IS TAKEN TO OBSERVE THE COLOUR ON THE FACE OF THE WAFFLES, TO PUT TIN PAPER ON THE SURFACE, AND TO TURN OFF THE FIRE WITH A SLIGHTLY HARD STROKE OF THE WAFFLE, TO LEAVE BLUEBERRIES IN THE OVEN FOR FIVE MINUTES, AND TO COOL THE OVEN。
10
At the same time, we can continue to make some pretzels and freeze the refrigerator for 40 to 50 minutes。
11
Same temperature baked。
12
Double-coloured butter full of wheat blueberries, sealed in a preservation box once it's completely cooled, frozen in the fridge for three to four days, and tastes would be perfectDouble butter, all wheat blueberries Make Tips
TIPS:
1. If you don't have spreadable olive oil, you can substitute it with an equal amount of coconut oil. If you don't have either, use butter; however, this will be higher in calories, but the texture will be even better!
2. Using powdered sugar instead of granulated sugar will result in a finer texture without a gritty feeling. Adjust according to your own preference!
3. The dried blueberries I used were sun-dried myself, so they still contained some moisture and I used them directly. If your dried blueberries are quite dry, I suggest washing them and then soaking them in a small amount of blueberry wine to soften them. This way, the dried blueberries in the baked cookies will be moister!
4. I do not recommend using fresh blueberries. If you want to use fresh ones, I suggest using frozen fruit to prevent them from bursting. However, if you like the sensation of the blueberries bursting, that's another story!
5. If you don't have cherry freeze-dried powder, you can replace it with other fruit freeze-dried powders. If you don't like it, you can leave it out, and it will be the original flavor!
6. Making fruit freeze-dried powder is very simple: just add a little cornstarch to store-bought freeze-dried fruit slices, put them in a dry grinding cup, and grind them for a moment.