1. Ingredients: 70 grams of low-gluten flour, 60 grams of Anjia butter, 35 grams of whole milk powder, 15 grams of caster sugar, 22 grams of whole egg liquid, 1/8 TSP spoon of salt, appropriate amount of jam (blueberry sauce is used here)
2. Cut the butter into small pieces to soften
3. Add salt and granulated sugar to fluffy with an electric whisk
4. Add the egg liquid to the butter three times, and each time you add it to the butter and mix it thoroughly, then add it next time.
5. Whipped butter custard is very fluffy
6. Sift in low powder and milk powder
7. Mix and stir evenly
8. Take small balls of dough with your hands and knead them into small balls and place them in a baking tray
9. Flatten the dough ball and press a small hole in the middle with your fingers
10. Put the right amount of blueberry sauce in the small pit
11. Bake the middle layer in a 180-degree preheated oven for 15 minutes and the surface will be golden brown.
Tips:The oven temperature and baking time are adjusted according to the size of the biscuits and the individual oven conditions
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