1. Cut the butter into small pieces and soften at room temperature, so that it can be easily pierced with your fingers.
2. Use an electric whisk to beat the softened butter until fluffy and whitish in color.
3. Pour 90 grams of powdered sugar into the butter paste. You must use powdered sugar to make biscuits, not granulated sugar, and granular sugar is not easy to melt.
4. Use an electric whisk at a slow speed to fully beat until it is smooth and fluffy.
5. Knock the eggs into a bowl and beat them until they are loosened to form a uniform whole egg liquid. Just beat them up, no need to beat them.
6. Add the egg liquid to the butter paste three times, and use a whisk to beat evenly. Each time you add the egg liquid, you must fully beat until the egg liquid and the butter are completely fused before you can continue adding the next time to prevent oil and water from separating.
7. Sift 200 grams of low-gluten flour and add it to the butter and egg batter.
8. Use a rubber spatula to mix evenly into a dough, stir with pressure, do not knead too much, so as to prevent the dough from becoming gluten and affect the taste of the biscuit. Put the dough in a fresh-keeping bag and put it in the refrigerator for about an hour. The dough is refrigerated for ease of operation.
9. Take out the dough after refrigeration and roll it into a sheet with a thickness of about 0.5 cm with a rolling pin.
10. Use a flower-shaped cookie mold to press the shape of a flower on the dough.
11. Place the prepared small flower biscuits on a baking tray lined with greased paper. The remaining dough can be rolled out again and repeat the operation until all the dough is used up.
12. Click on the center of the flower biscuit with a small round hole to make the flower heart part. Half of it is hollowed out, and half is solid, so there is no need to make a flower center.
13. Put the baking pan into the middle layer of the preheated oven, set the upper and lower fire temperature to 180 degrees for 10 minutes. Bake until the surface of the biscuit is golden.
14. Take out the baked biscuits, let them cool, and then squeeze the blueberry jam on top of the biscuits without flowers.
15. Cover the biscuits with flowers on top of the jam biscuits and press it lightly. An appropriate amount of jam is fine, too much jam will overflow easily, and too little two biscuits will not be pressed tightly.
Tips:1. The butter must be sufficiently softened before it is easy to pass, and the biscuit made will taste more crispy.
2. The baking time should be adjusted according to the thickness of the biscuits and the performance of your own oven. When baking, pay attention to the coloring of the biscuits.
3. The jam can be selected according to personal taste, or without jam, it is also delicious to eat as it is.
4. To make biscuits, use low-gluten flour. If you don't have one, you can use 80 grams of ordinary all-purpose flour and 20 grams of cornstarch instead of 100 grams of low-gluten flour.
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