Creamy Jam Shortbread

Name: Creamy Jam Shortbread
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 140g Low-gluten flour; 30g Caster sugar; 120g butter; 45g egg; 70g Whole milk powder; 1/4 teaspoon salt; Some Blueberry jam; Some Pineapple filling

by Q pig baby

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The combination of milk powder, jam, and butter, because the butter is fully whipped, so this biscuit has a crispy mouth, even without baking powder, the taste is also very good. This time the jam used homemade pineapple filling and bought blueberry jam. In my opinion, the pineapple filling is more delicious.

Ingredients

140g Low-gluten Flour
30g Caster Sugar
120g Butter
45g Egg
70g Whole Milk Powder
1/4 teaspoon Salt
Some Blueberry Jam
Some Pineapple Filling

Creamy Jam Shortbread

1. Prepare the ingredients, add salt and fine sugar after the butter is softened.

2. Beat with an electric whisk until fluffy.

3. Add the whole egg mixture in two portions and beat to fuse.

4. Sift in low-gluten flour and milk powder.

5. Dressed as moist dough.

6. Divide it into a small ball of 12 grams and press out the recess with your fingers.

7. Put jam or pineapple filling on the recess.

8. Adjust the Changdi oven to the biscuit mode to preheat at 180 degrees for 5 minutes, then put it in the middle layer and bake for 15 minutes.

9. Take it out, let it cool, and store it in an airtight seal.

Tips:
The dough is moist, don't worry, if it is too dry, it will crack easily when fingerprints are pressed. Don't fill the jam too full, it will overflow easily when heated.