Name: Homemade Blueberry Cheese Shortbread
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g butter; 75g Sugar; 1g salt; 30g egg; 2ml Vanilla essence; 2ml Lemon juice; 135g Low-gluten flour; 60g Cream cheese; 15g Powdered sugar; 40g Blueberry jam

Homemade Blueberry Cheese Shortbread

1. Soften the butter, add sugar and salt, first stir evenly with a spatula, then beat with an electric whisk until the sugar melts and the butter is loose and the color is whitish

2. Then add the beaten egg liquid to the butter three times, stirring each point until the egg liquid is absorbed by the butter. Finally, add some vanilla essence and lemon juice, and stir well; sift in the flour and mix well with a spatula to form the ingredients for the shortbread crust.

Homemade Blueberry Cheese Shortbread recipe

3. Mix the cheese and powdered sugar in ingredient C (60 grams of cream cheese, 60 grams of powdered sugar, 15 grams of blueberry jam, 40 grams), and use a whisk to beat them smoothly and softly (if you like a softer filling, you can add 15ml of fresh Cream or milk), jam is also mixed with cheese. As for the sweetness, you can adjust it yourself. I still have some hero jam in my house. I feel it is quite sweet. There is not too much powdered sugar in the cheese. If it is homemade jam, the amount of sugar is generally less than the one bought outside, so you can increase it appropriately. Sugar

4. Prepare the mold, put the batter into the piping bag, and put the blueberry cheese filling into another piping bag. First squeeze the batter into the bottom and sides of the mold, then fill the middle with blueberry cheese filling, and then squeeze the batter into the top. The surface can be smoothed with a knife

5. Brush the surface with a layer of egg liquid, then put it into the middle layer of the preheated oven, bake at 170 degrees for about 27 minutes, until the surface is golden and ready to be out of the oven

Tips:
1. Regarding the mold, I used a silicone cake mold, because the shape is straight up and down, which is very similar to the shape of a delicious moon cake, but it is a bit smaller, but it is convenient to eat. Metal small cake molds are also available, but because metal conducts heat better, the baking time and temperature may need to be adjusted slightly. It is recommended to use 165 degrees for 20-25 minutes. Of course, it depends on the size of the mold. My kind is very small;
2. The freshly baked shortbread will expand, and some surface will have cracks, but there is no problem. It will shrink a little when it is baked and let it cool, and the cracks will not be so obvious. Also, after baking, it will be released while it is hot, otherwise it will stick to the mold easily.