1. After the butter has softened at room temperature, add powdered sugar and beat it into a fluffy state
2. Add the egg liquid in 2 times, the butter and egg liquid are completely fused in the next time
3. Sift in low-gluten flour
4. Make a smooth dough, put it in the refrigerator for 1 hour until it hardens
5. Use a rolling pin to roll out into a 0.3cm piece of dough to make a circle
6. Same as above, I'm carving out a round shape with the piping mouth
7. Move the biscuit dough into the baking tray
8. Preheat the oven in advance, bake at 175 degrees for 18 minutes
9. While the biscuits are warm, add strawberry jam to the two biscuits
Tips:1. The stuffing is best applied while it is hot, it will not stick easily after cooling
2. The oven temperature is for reference only
