Blueberry rolls(lan mei juan xin bing gan )

Blueberry rolls

Introduction:

"I always suspected that the prescription in a pocket booklet was wrong - how could five yolks be used in 100g flour and 60g butter? Wouldn't the batter be too soft? After throwing it aside for a long time, it turned out again for the sake of blueberry sauce. After considering for a long time, I decided to adjust the formula according to the ratio of biscuits. Biscuits are still very successful, but in order to consume a lot of blueberry sauce, we can wipe them vigorously. As a result, the sauce overflows when slicing, making the biscuit dough dyed a lot. "

Production steps:

Step 1: Materials

Step 2: soften butter, add sugar and salt

Step 3: beat with an egg beater

Step 4: add egg liquid in batches

Step 5: stir evenly

Step 6: sift in flour

Step 7: mix well

Step 8: roll it into a large rectangle with a thickness of 0.3cm and a width of about 16cm

Step 9: apply blueberry sauce

Step 10: roll up along the long side, wrap with plastic wrap, and refrigerate until hard

Step 11: take out and cut into pieces about 0.8 cm thick

Step 12: put in the baking tray,

Step 13: put in the oven, middle layer, heat up and down 170 degrees, bake for about 20 minutes

Step 14: make it a little golden yellow and get out of the oven

Materials required:

Low gluten powder: 200g

Butter: 120g

Fine granulated sugar: 100g

Whole egg: 40g

Salt: 1 / 8 teaspoon

Blueberry Jam: right amount

Note: blueberry sauce should not be smeared too much to prevent overflow when rolled up. Large amount of dough, can be divided into several parts, respectively rolling piece spread sauce roll forming. Baking time and firepower should be adjusted according to biscuit size and oven condition.

Production difficulty: simple

Baking technology

Production time: several hours

Taste: sweet

Chinese PinYin : Lan Mei Juan Xin Bing Gan