Blueberry marbled biscuits by: Staff writer of Pulan Hi-Tech Blueberry Food

Overview

It’s another year of white dew. In the north, white dew means the arrival of autumn, the ripening of fruits, and the beginning of the biscuit season in Sister 9’s kitchen. We have launched a blueberry marbled biscuit with beautiful texture, which is also frozen and stored in the freezer for ready use.

Tags

• baking
• blueberry freeze-dried powder
• butter
• cake flour
• whole egg liquid
• fine sugar

Ingredients

Steps

1. 1 raw materials.

   

2. 2 Sift the flour and set aside. After the butter is softened at room temperature, add the fine sugar in the formula all at once and beat with an egg beater

   

3. 3 After basically mixing, add 1 tablespoon of whole egg liquid and continue to beat with egg beater

   

4. 4 After stirring well, add 1 tablespoon of whole egg liquid and continue beating until the fine sugar melts (no grainy feeling)

   

5. 5 Take out 1/3 of the egg butter paste, sift 2/3 of the low flour into the remaining 2/3 of the butter paste, and use a Western knife to stir into wet flour

   

6. 6 Add the blueberry freeze-dried powder in the recipe to the remaining 1/3 of the butter paste

   

7. 7 Stir.

   

8. 8 Stir into blueberry butter paste

   

9. 9 Sift in the remaining 1/3 of the flour and mix into wet flour

   

10. 10 Gently knead the two kinds of wet flour into dough with your hands and stack them together

    

11. 11 Shape it into the shape you like, wrap it in plastic wrap, and freeze it in the refrigerator for more than 40 minutes. The maximum storage time is 3 months

    

12. 12 When you want to eat, take it out of the refrigerator and freezer in advance and rewarm it; use a sharp kitchen knife to cut into slices with a thickness of 5~7mm

    

13. 13 Preheat the oven to 175°C 15 minutes in advance. Place the biscuits evenly on a baking tray lined with baking paper, leaving a certain distance between each biscuit. Place the biscuits in the middle of the oven, turn off the heat up and down, and bake for 17 to 8 minutes. Pull out the baking tray and lightly touch the surface of the biscuits with your hands. If they are slightly hard, they are done. Turn off the heat, use the residual heat to simmer for another 5 minutes, take them out, and cool on the wire