Blueberry Linzta (soft afternoon tea dessert)

Linzta is a dessert named after the northern Austrian city that has made the town of Linz famous all over the world. Linzta's tarmac is not the kind of puff pastry we are commonly had, but the tart crust is smeared from the soft batter, because of the addition of almond flour, so there is a slight nutty aroma, and the filling is a sweet and sour blueberry jam, which makes the biscuit have a mellow overall taste and a more balanced taste, not only can you taste the crispy biscuits, but also taste the sweetness and sourness of the jam, which is a very wonderful taste bud experience. Linzta's jam is made with a slightly finely grainy jam, and a more sour jam will make the biscuits more refreshing. If you like the overall taste to be soft, like a cake, the amount of jam can be slightly increased to 60g; If the jam is reduced to 40 grams, the overall taste will be firmer, so we can increase or decrease it according to our preference. Linzta should use the secondary baking method, if the whole mold is directly baked until cooked, the color around the cake body will be darker and drier, the middle color will be lighter, and the moisture content will be higher. Take out the cake body and cut it into pieces, and then put it in the oven for a second bake, so that each piece of cake can be colored more evenly, and the color and taste are more consistent.

Ingredients

Unsaltedbutter 70 gram

Powderedsugar 35 gram

Lowpowder 70 gram

Almondflour 60 gram

WholeEggWash 8 gram

Blueberryjam 50 gram

Cooking Instructions

1. All raw materials are ready, and the butter is softened at room temperature.
2. Unsalted butter + powdered sugar, stir well, and beat with an electric whisk until slightly whitish.
3. Pour in the whole egg mixture, and continue to beat until it turns white and is completely emulsified.
4. Low flour + almond flour, directly sieve and pour butter, stir well, and then press and mix with a spatula until delicate, or you can use an electric whisk to whip until delicate. Because we need to use piping bags and small piping spouts, the batter is too hard to squeeze out, so the batter needs to be softer and more delicate.
5. Spread oil paper in the square mold, take 160 grams of pressed and mixed batter, put it into a piping bag, cut a hole, squeeze the batter into the mold, and then flatten it with a spatula.
6. Pour in 50 grams of blueberry jam and spread the jam evenly on the batter with a spatula.
7. The remaining batter is also packed into a piping bag, use a 0.5cm piping nozzle to extrude a mesh line on the surface of the jam, and choose a small dot for the piping nozzle, the large spout will cause the batter to be insufficient, and it will also make the biscuit not exquisite.
8. The oven is heated at 180 degrees, preheated for 10 minutes, and then the mold is sent to the oven for baking, and the baking time is 35 minutes.
9. After baking, the biscuits cool naturally, cut the biscuits into cubes, send them to the oven again, heat up and down 150 degrees, and continue to bake for 15-18 minutes.
10. The Linzta at the end of the second baking, after cooling, you can start eating, crispy and delicious, sweet and sour, one after another is so delicious that you can't stop.