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17 Dec 2022 14:34:29 UTC
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手工藍莓果醬大餅乾｜年末送禮首選，新手也能輕鬆做！ Blueberry Jam Jumbo Shortbread Cookies
這款自製藍莓果醬餅乾不黏牙又不會瘋狂掉屑屑，因為有厚度口感稍軟一些，是一款吃起來很溫柔的果醬餅乾，也是我心目中一百分的果醬餅乾。大餅乾拿在手上有點罪惡又有點滿足，不得不說，一次吃一整片實在超過癮的！
：食譜：
食材▼
○餅乾麵團
低筋麵粉 300 g
無鹽奶油 100 g
糖粉 70 g
雞蛋 1 顆
藍莓果醬 35 g
鹽 1/8 小匙
○內餡與裝飾
藍莓果醬 50 g
蛋液（刷色） 1 顆
糖粉（裝飾） 1 大匙
■中文完整圖文食譜：http://bit.ly/3W9VnVa
Blueberry Jam Jumbo Shortbread Cookies
This recipe is the best choice to make homemade cookies as gift for holiday! I always chose the jam shortbreads from an assortment cookies box when I was a child. I used homemade blueberry preserves as filling so that it won’t stick on tooth at all.
.
：Recipe：
.
Ingredients▼
○Batter
cake flour, 300 g
unsalted butter, 100 g
powdered sugar, 70 g
egg, 1 ct
blueberry preserves, 35 g
salt, 1/8 tsp
○Filling and Decoration
blueberry preserves, 50 g
egg wash, 1 Tbsp
powdered sugar, 1 Tbsp
：Instruction：
●Making the Dough
1. Place softened butter into a mixing bowl.
2. Whisk the butter in a low speed until fluffy and smooth.
3. The mixture will be sandy at first.
4. Keep whisk and finally it will become smooth.
5. Add an egg.
6. Mix them with an electric mixer until combined.
7. Add blueberry preserve.
8. Mix them until incorporated.
9. Sieve flour and salt.
10. Fold and mix with a spatula until formed a dough
11. Prepare a large sheet of baking paper.
12. Place the dough on the baking paper.
13. Cover it with a baking paper.
14. Slightly press down the dough with hands.
15. Roll out the dough.
16. Open the cover, cover back and flatten the baking paper.
17. Roll out the dough again to ease the wrinkles.
18. Repeat the steps for several times.
19. Flip it over and repeat the same steps.
20. Finally, roll the dough into 2 mm thick.
21. Transfer to the fridge for 30 min.
◆ 30 min. later ◆
22. Line a parchment on the baking sheet.
23. Take out the cookie dough.
24. Scoop the dough with a medium scoop.
25. Reserve 5 cm space between dough.
26. Transfer into preheated oven.
●Preheating the Oven at 350℉/ 180℃
27. Brush the egg white wash on all the surface.
28. Transfer into preheated oven.
29. Bake at 350℉/ 180℃ for 20 min.
●Making the Filling and Decorating
30. Heat and filter homemade blueberry preserve.
31. Stir to filter the blueberry preserve.
32. Heat until smooth.
◆ 20 min. later ◆
33. Pour the blueberry preserve into the hole in the middle.
34. You can also sprinkle powdered sugar firstly.
35. Then pour the blueberry preserve into the hole.
36. Enjoy!
—
心心現居美國休士頓，過著蓬鬆且任性的生活，興趣是為平凡的生活瑣事穿金戴銀，用想像力幫自己打造華麗的生活體驗。
◆圖文食譜、料理隨筆與休士頓日常
https://bit.ly/3bgCRER
◆Instagram：xinxin_cuisine
https://bit.ly/3kPY4dI
◆FB粉絲專頁：心心 Xinxin
https://bit.ly/3HCSlBF
◆任何交流歡迎來信
lyixin1201@gmail.com
...
https://www.youtube.com/watch?v=HwQmIkGuBxU
：食譜：
食材▼
○餅乾麵團
低筋麵粉 300 g
無鹽奶油 100 g
糖粉 70 g
雞蛋 1 顆
藍莓果醬 35 g
鹽 1/8 小匙
○內餡與裝飾
藍莓果醬 50 g
蛋液（刷色） 1 顆
糖粉（裝飾） 1 大匙
■中文完整圖文食譜：http://bit.ly/3W9VnVa
Blueberry Jam Jumbo Shortbread Cookies
This recipe is the best choice to make homemade cookies as gift for holiday! I always chose the jam shortbreads from an assortment cookies box when I was a child. I used homemade blueberry preserves as filling so that it won’t stick on tooth at all.
.
：Recipe：
.
Ingredients▼
○Batter
cake flour, 300 g
unsalted butter, 100 g
powdered sugar, 70 g
egg, 1 ct
blueberry preserves, 35 g
salt, 1/8 tsp
○Filling and Decoration
blueberry preserves, 50 g
egg wash, 1 Tbsp
powdered sugar, 1 Tbsp
：Instruction：
●Making the Dough
1. Place softened butter into a mixing bowl.
2. Whisk the butter in a low speed until fluffy and smooth.
3. The mixture will be sandy at first.
4. Keep whisk and finally it will become smooth.
5. Add an egg.
6. Mix them with an electric mixer until combined.
7. Add blueberry preserve.
8. Mix them until incorporated.
9. Sieve flour and salt.
10. Fold and mix with a spatula until formed a dough
11. Prepare a large sheet of baking paper.
12. Place the dough on the baking paper.
13. Cover it with a baking paper.
14. Slightly press down the dough with hands.
15. Roll out the dough.
16. Open the cover, cover back and flatten the baking paper.
17. Roll out the dough again to ease the wrinkles.
18. Repeat the steps for several times.
19. Flip it over and repeat the same steps.
20. Finally, roll the dough into 2 mm thick.
21. Transfer to the fridge for 30 min.
◆ 30 min. later ◆
22. Line a parchment on the baking sheet.
23. Take out the cookie dough.
24. Scoop the dough with a medium scoop.
25. Reserve 5 cm space between dough.
26. Transfer into preheated oven.
●Preheating the Oven at 350℉/ 180℃
27. Brush the egg white wash on all the surface.
28. Transfer into preheated oven.
29. Bake at 350℉/ 180℃ for 20 min.
●Making the Filling and Decorating
30. Heat and filter homemade blueberry preserve.
31. Stir to filter the blueberry preserve.
32. Heat until smooth.
◆ 20 min. later ◆
33. Pour the blueberry preserve into the hole in the middle.
34. You can also sprinkle powdered sugar firstly.
35. Then pour the blueberry preserve into the hole.
36. Enjoy!
—
心心現居美國休士頓，過著蓬鬆且任性的生活，興趣是為平凡的生活瑣事穿金戴銀，用想像力幫自己打造華麗的生活體驗。
◆圖文食譜、料理隨筆與休士頓日常
https://bit.ly/3bgCRER
◆Instagram：xinxin_cuisine
https://bit.ly/3kPY4dI
◆FB粉絲專頁：心心 Xinxin
https://bit.ly/3HCSlBF
◆任何交流歡迎來信
lyixin1201@gmail.com
...
https://www.youtube.com/watch?v=HwQmIkGuBxU
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食材▼
○西多士
吐司 4 片
雞蛋 2 顆
福源花生醬 2 大匙
○灑料
楓糖 1 小匙
奶油 5 g
■中文完整圖文食譜：https://bit.ly/3AeRSRl
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：Recipe：
Ingredients▼
○French Toast
Toast 4 slices
eggs 2 ct
peanut butter 2 Tbsp
○Toppings
maple syrup 1 tsp
butter 5 g
：Instruction：
●Making the French Toast
1. Remove the toast crust from the 4 sides.
2. Keep the toast crust on the side. (They can be other yummy and easy snacks!)
3. You can stack 2 slices and cut the crust together.
4. Open a new jar of my favorite peanut butter! Feel free to substitute any your favorite spread.
5. Spread the peanut butter generously and evenly.
6. Put 2 slices of toast together and slightly press them.
7. Beat 2 eggs.
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●Serve and Enjoy!
1. Serve it on a plate with the first side face up.
2. Top with the butter and drizzle with maple syrup.
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Ingredients▼
○Batter
egg,2 ct
cake flour, 40 g
orange juice, 20 g
powdered sugar, 35 g
cooking oil, 25 g
○Filling
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powdered sugar, 10 g
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●Making the Batter
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