# Fourth Baking Contest and is Love to Eat Festival# Blueberry Cookies

# Fourth Baking Contest and is Love to Eat Festival# Blueberry Cookies

1. Slice butter and soften at room temperature;

2. Add powdered sugar and mix well; PS: No need to beat butter

3. Add 30 grams of eggs and mix well;

4. Brush low-gluten flour, add dried blueberry fruit, salt and mix well; add and mix well;

5. Knead into a smooth dough;

6. Roll it into a 2 cm thick dough sheet, wrap it in plastic wrap, and put it in fresh-keeping and freeze for 1 hour;

7. Take out the dough and press out the cake embryo with a biscuit model;

8. Place the baking pan with silicone oil baking paper and put in the cake embryo; PS: The pressed cake embryo should be put into the oven quickly;

9. Preheat the oven, fire up and down, middle level, 180 degrees, 20 minutes. PS: Each oven is different, the size of the dough is different, and the temperature and time are slightly different.

Tips:

1. The noodles are frozen in the refrigerator, not refrigerated;
2. The finished cake should be put into the oven immediately, and the cake should not be melted;
3. The butter does not need to be sent;
4. Each oven is different, the size of the cake embryo is different, and the temperature and time are slightly different.