2. Soften the butter and add powdered sugar.

3. Send it away by electric egg beater.

4. Add the whole egg liquid in three times.

5. Continue to play evenly with electric egg beater. After each beating, add the whole egg liquid next time.

6. Sift in low-gluten flour.

7. Stir the dough with a scraper (or directly by hand).

8. Roll the stirred dough into large pieces.

9. Cut off the irregular part on the side and make it into a rectangular block. Roll the scraps into rectangular chunks in the same way.

10, with blueberry sauce.

1 1, rolled along the long side, wrapped with plastic wrap, and frozen in the refrigerator for 2 hours.

12. If it is too long for the refrigerator, you can cut it into two pieces and wrap it with plastic wrap.

13, frozen dough, sliced.

14, put it on a baking tray, put it in a preheated oven, heat it up and down at 170 degrees, bake it in the middle layer for about 20 minutes, take it out and let it cool.