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. The oven selects the biscuit/tart function 170 degrees; after preheating, put it in the middle layer and bake for 15 minutes
12. After baking, wait 10 minutes before taking it out. It's very fragrant.
Tips:Serving size: There are differences in the temperature of the 25 ovens, please adjust according to the temper of your own oven.
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