Best place for blueberry jam - Scotch biscuit(lan mei guo jiang de zui hao qu chu su ge lan bing gan )

Best place for blueberry jam - Scotch biscuit

Introduction:

"I've wanted to make this biscuit for a long time. Since I saw it in the book, I didn't like it. At that time, it was only visual. During the baking process, the room was filled with the mixed fragrance of butter, almond and blueberry jam, with a hint of cinnamon in the middle. I had been waiting for it to come out of the oven, and the finished product was really delicious. For blueberry jam, I choose the "Xijie Da Xi Da blueberry jam" with granules, which makes the biscuit taste better. If you really don't like the taste of cinnamon powder, you can add a little or no, but it will affect the flavor of this biscuit. It's better not to omit it. "

Production steps:

Step 1: soften butter at room temperature, add sugar and mix well.

Step 2: add the whole egg liquid in several times, and beat slightly.

Step 3: mix the low gluten powder and cinnamon powder, sift into the butter, and then pour in the almond powder to mix well, forming a thick paste.

Step 4: put the mixed batter into the flower mounting bag for standby.

Step 5: spread a piece of oil paper in the baking pan, squeeze in half of the batter and smooth.

Step 6: then spread a layer of blueberry jam on the batter.

Step 7: squeeze the remaining batter on the blueberry jam, one by one in a net shape, and then bake. Baking: (time and temperature for reference only, please adjust according to the characteristics of your oven) preheat the oven in advance, 200 degrees, 30 minutes. After baking out of the oven, cut into small pieces while hot, cool and eat.

Step 8: baking: (time and temperature are for reference only, please adjust according to the characteristics of your oven) preheat the oven in advance, 200 degrees, 30 minutes. After baking out of the oven, cut into small pieces while hot, cool and eat.

Materials required:

Salt free butter: 200g

Fine granulated sugar: 80g

Whole egg: 80g

Cinnamon powder: 2G

Low gluten powder: 200g

Almond powder: 90g

Xijie Daxi Blueberry Jam: moderate amount

Note: after the batter is squeezed into the baking tray, it's better to freeze it in the refrigerator for 10 minutes until the surface hardens, and then apply blueberry jam on it. Then in practice 1, pay attention to add the whole egg to send a little bit, so in practice 6 when squeezing lines, it will not be too hard to squeeze out.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: Fruity

Chinese PinYin : Lan Mei Guo Jiang De Zui Hao Qu Chu Su Ge Lan Bing Gan