1. Prepare the ingredients: butter softened at room temperature, low-gluten flour and milk powder are mixed and sieved, the whole egg liquid and powdered sugar are sieved
2. Beat the butter and sift into powdered sugar
3. Mix well with a spatula until no powdered sugar is visible
4. Add 25g egg liquid in two batches. After the first addition, use egg whipping until the egg liquid is fully absorbed, then add the second time
5. The state after adding the egg liquid and whipping evenly
6. Sift in mixed low-gluten flour and milk powder at one time
7. Use a spatula to cut and mix until basically mixed, then gently knead into a dough with your hands
8. Wrap the dough with cling film, put it in the refrigerator for more than 30 minutes, flatten the dough a little bit to help cool down
9. Prepare the cookie mold
10. Take out the refrigerated cookie dough from the refrigerator, apply plastic wrap on both sides to prevent sticking, roll out the dough to a thickness of about 3mm
11. Use a mold to press out the shape, press 2 of the same shape
12. Use a small peach heart mold to hollow out one of them
13. Two pieces stacked
14. I tried the curved side round and the six-leaf flower shape respectively. I personally think that the round shape is more classic, so the latter are all made round.
15. Fill in the jam and use a chopstick to spread it smoothly
16. Preheat the oven, spread baking paper on the baking tray, put the prepared cookies in the baking tray one by one, pay attention to leave a gap, the cookies will expand slightly
17. Bake the middle layer at 175° (fan minus 25°) for 15 minutes
18. Let it dry on the cooling net for 10 minutes after being out of the oven
19. Finished picture
20. Finished picture
Tips:If the room temperature is high, the cookie dough will become soft and sticky during the molding process, and it is difficult to shape it. At this time, put the dough back in the refrigerator and freeze for 3 to 4 minutes before continuing to make it.
