1. Preparation materials: beat the eggs and soften the butter
2. Whisk the softened butter and powdered sugar together
3. Add whole egg liquid in portions
4. Add sifted low-gluten flour and almond flour and mix evenly into a dough
5. Roll the dough into a thin sheet with a rolling pin, wrap it in a fresh-keeping bag and put it in the refrigerator for half an hour before taking it out
6. Take out the refrigerated noodles and press out the pattern with a mold
7. Then use a small biscuit mold to press a part of the dough sheet that was pressed out into a hollow heart shape
8. Stack the hollow heart-shaped dough sheet on the flower-shaped dough sheet
9. Brush with egg wash
10. Preheat the oven at 170°C, heat up to 170°C, and bake at 150°C for 15 minutes
11. Blueberry jam in a piping bag
12. Squeeze the blueberry jam into the heart-shaped hollow and send it to the oven to bake for about 5 minutes until the surface is colored
Tips:1. Rolling the dough into noodles and refrigerating can shorten the refrigeration time, make the butter harden because of refrigeration, and the dough is not sticky and easy to operate.
2. Brush the egg liquid on the surface to make the biscuits more delicious and delicious. You can also choose not to brush it.
