Cookies are common in cake baking. They are loved by many people because of their bright patterns and crisp and delicious taste. However, making this biscuit is not too difficult, but it is not easy. Some cookies can't squeeze out beautiful patterns, or they will spread into cakes after baking, which really depresses people's self-confidence. So today I strongly recommend a soft cookie that doesn't need to be embossed. Because you have entered the sweet and delicious blueberry, you can burst the juice with a bite, and it tastes great!
Required materials: 52g butter, 40-45g sugar, 2 drops gelatin, 30g egg liquid, 20g milk, low-gluten flour 105g, 2g hair care powder, 0g salt and 85g blueberry.
Production process: after cleaning, wipe off the moisture on the surface of blueberry. It's best to use small blueberries, which look too big to buy. When the indoor temperature of butter softens to the point where fingers can easily poke it in, add soft sugar and drop a few drops of gelatin. First mix and stir with an egg beater to prevent butter from spilling when killing. Run the whisk at medium speed until the butter is fluffy, white and discolored.
Add the egg mixture into the butter twice, stirring evenly with an egg beater each time, and then add the next time. Then add the milk twice, and beat it as well as the egg liquid before adding it to the next place. Stir the low-gluten flour, hair growth powder and salt evenly, sift in butter and stir until there is no sand paddle. Then add blueberries and stir gently. Be careful not to prick blueberries. Big blueberries are not easy to operate. The mixed dough is sticky and does not form feces. Prepare the fresh-keeping bag in advance, dig out the sticky dough with a shovel, put it on the fresh-keeping bag, wrap it and put it in the cold storage for one hour to finalize the design.
Take it down and divide it into 35g dough, and roll it into balls. Covering the cake mold with oil paper or tin foil paper is also to prevent blueberries from exploding and polluting the cake mold during the whole baking process, and then the dough is discharged from the baking tray, leaving a certain gap between them to prevent the biscuits from sticking together after swelling. The domestic oven is heated to 180 degrees in advance, and the cake mold is placed on the middle and high floors for 25 minutes. After the surface of the biscuit is colored, it can be taken out of the oven and moved to the baking net for cooling. A sweet and sour blueberry Explosicum soft cookie is ready, simple and delicious, and novices can make it!