1. Prepare the required materials
2. The butter is softened at room temperature, then add the powdered sugar
3. Beat with an electric whisk until it is puffy and slightly whitish
4. Add whipped cream at room temperature in two times, add once and stir evenly before adding the next
5. Sift in low-gluten flour
6. Cut and mix evenly until there is no dry powder
7. Take a small piece and knead it into a small dose, and the surface is covered with protein liquid
8. Coat the almond shards
9. Place it on the baking tray and pierce a small eye with chopsticks
10. Squeeze the blueberry jam separately
11. Select the biscuit function in the oven, preheat the upper and lower fire to 170 degrees, put the biscuit in and bake for 15 minutes.
Tips:Serving size: 25 ovens have different temperatures at different temperatures, please adjust according to the temperature of your own oven.
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