1. Prepare the required materials.
2. The butter is softened at room temperature, then add powdered sugar and beat with an electric whisk until it is fluffy and slightly white.
3. Add whipped cream at room temperature in two times, add one time and whipped evenly before adding another time.
4. Sift in low-gluten flour.
5. Cut and mix evenly until there is no dry powder.
6. Take a small piece and knead it into a small dose. The surface is covered with protein liquid.
7. Coat the almond shards.
8. Place it on the baking tray and pierce a small eye with chopsticks.
9. Squeeze the blueberry jam separately.
10. Select the biscuit/tart function of the oven at 170 degrees. After preheating, put it in the middle and bake for 18 minutes.
11. Take it out 10 minutes after baking.
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