Cooking Steps

1. 

   Step1:Sift the butter with low powder. I usually use the president's butter. Use all the rest 30g. If you want to smell a little, you can put it in 50g. I'm too lazy to open a new packag

2. 

   Step2:I usually use blue windmill for light crea

3. 

   Step3:Cut a centimeter piece of sugar, salt and butter into a blender. Beat until the butter is about the size of rice grain. This step must be fast. The butter cannot melt. Otherwise, paste it all in the blender. If the weather is too hot, there will be signs of melting after cutting the butter. You can freeze it and mix it again

4. 

   Step4:Put everything except whipped cream into the flour and mix with a rubber scraper. Finally, pour in whipped cream

5. 

   Step5:Add blueberries and continue to sti

6. 

   Step6:Stir until it's almost ready to use hands. It needs a little hand powder. Finally put it in the refrigerator for 15 minutes. Prepare the table top and rolling pin. Pad the paper on the baking tray. Preheat the oven at 190 degrees

7. 

   Step7:Take it out of the refrigerator and roll it out to be 1.5cm thic

8. 

   Step8:Find a round mold to press out the shape. The best one is about 5 or 6cm. The mousse circle at home is too big. This shuflei cup is the smallest one you can find

9. 

   Step9:Put in the baking tray and brush with egg liqui

10. 

    Step10:Heat up and down for 190 ℃ for 25 minutes. Adjust the time and temperature according to the temper of your oven. After baking, put it on the cooling rack for a little heat dissipation

11. 

    Step11:Eat when it's hot after baking. Sikang is delicious when it's hot. It's like a stone when it's cold. If you haven't finished eating before, you can wrap it in tin foil and eat it again. It's better to eat it on the same day