Blueberry Biscuits
1.
After the butter has softened, use an electric whisk for dozens of seconds.
2.
Add the powdered sugar and stir first to blend the powdered sugar into the butter so that the powder will not rise.
3.
Add egg liquid in portions. It is to beat the eggs into egg liquid, add a little bit to the butter each time, beat with an electric machine for a while, until the butter is completely absorbed, and then pour some egg liquid to continue beating, this is called sorting. This can make the butter and egg liquid fully fuse. If you pour it all in, it will cause separation of oil and water.
4.
Sift the low flour once, add it to the butter, and mix well with a spatula.
5.
Roughly mix the dough, add dried blueberries, and knead the dough until the dry powder is not obvious. Then put the dough in the refrigerator for one hour, which can make the dough more solidified and facilitate subsequent operations.
6.
After taking out the dough, roll it out with a layer of plastic wrap so that the dough will not stick to the rolling pin. Then you can use a knife to cut the dough into uniform shapes, or use a cookie cutter to cut it better. Then put it in the middle layer of the preheated oven, heat up to 180 degrees, lower the heat to 140 degrees, and bake for 15 minutes.
7.
The same piece of dough can be made with different cookie molds. Better looking!
Tips:
1. The separation of oil and water will make the finished product taste bad, so the egg liquid must be added in small amounts and many times. If you accidentally separate the oil and water, add some flour and stir to make a little remedy.
2. There is no cookie mold at home. Some larger round bottle caps, such as honey bottle caps, or smaller round glass cups can be used as molds. If you buy the novice baking spree, some cookie molds will be given away.
3. Before baking biscuits, breads, and cakes, the oven must raise its internal temperature to a certain temperature before putting the food in for baking. This time period is called preheating, which can be preheated for 5-10. Minutes, looking at the upper and lower heating tubes, from black to red, and then from red to black, the preheating is completed.
4. Whether you are making biscuits or cakes, the butter must be softened first to make it easier to dispose of. To what extent is it softened? Just press your finger, there will be a soft hole, this program will be easy to dismiss. Butter is usually stored in the refrigerator freezer, and it is hard when it is taken out. You can take it out in advance and leave it on the radiator for a few hours in the sun. It will soften. The quickest way to soften is to run it in a microwave oven for 10 seconds, take it out to see the degree, and then put it in and heat it for 10 seconds until the surface becomes soft. If you can't heat it directly for 1 minute, the butter will turn into liquid. In this case, put the liquid butter in the freezer and freeze it until the surface is solidified.
5. How can I make sure that the biscuits will not batter? That is, when there are five minutes left, you must be in front of the oven and observe the coloring. Once the biscuits appear darkly colored, they must be taken out before the baking time is up, or it will not be saved. If the surface has not been colored and the bottom has become darker, then lower the temperature of the lower heat, or turn off the lower single and turn on the upper heat. This explains why you should buy an oven with upper and lower heat that can independently control the temperature.
6. It is best not to move the biscuits after they are baked, because the freshly baked biscuits are soft and will harden only when they are completely cooled. Then move them to ensure the integrity of the biscuits.
7. For baking biscuits, you must choose a baking tray with a non-stick bottom, or put a layer of grease paper or a high-temperature-resistant non-stick cloth on the baking tray. If it is placed on a common oven, it is easy to be unable to take it off after baking.
