Shell Jam Cookies
1.
Butter softened at room temperature
2.
Add powdered sugar
3.
Use an electric whisk to beat at a low speed and then at a medium speed until the color becomes lighter and fluffy and feathery
4.
Add the whole egg liquid in 3 times, continue to beat at a medium speed with an electric whisk, each time until the whole egg liquid is absorbed, then add the next time
5.
Sift the high-gluten flour and cornstarch twice and add to the whipped butter
6.
Use a spatula to press and mix evenly until no dry powder is visible
7.
Put the piping bag with the piping nozzle (model: 4B) in a cup and add the cookie batter
8.
Extrude a shell-shaped pattern with large heads and small tails on a non-stick baking tray (size: 37*30cm)
9.
Preheat the oven at 150 degrees for 8 minutes, put the baking tray in the middle and lower level, and bake in the hot air mode at 150 degrees for about 0.5 hours
10.
Don't take out the baked cookies immediately, and move them to the drying net when they are still warm.
11.
Prepare a disposable piping bag and put mulberry jam into the piping bag
12.
Squeeze jam on half of the biscuits, then cover the other half of the biscuits
Tips:
1. The butter is softened thoroughly, and the sugar must be melted first;
2. The refrigerated eggs need to be warmed up and added in portions to avoid the separation of water and oil when the butter is beaten;
3. It is not easy to over-press the batter to avoid tendons.
This recipe uses a Midea smart electric oven, the model is T7-L382B second generation, the capacity is 38L, the power is 1800W, please adjust the heating time appropriately according to the power and temperature difference of your own oven.
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