Strawberry Jam Cookies

Strawberry Jam Cookies

1. Cut the butter into small pieces and soften at room temperature. After softening, you can gently poke a finger into it, then add fine sugar

2. Beat with an electric whisk until puffed, the volume of the butter becomes larger and the color becomes lighter

3. Add the egg yolk in batches, and beat each time until the oil and water are mixed

4. After adding egg yolk, the color is more yellow and creamy

5. Put the low-gluten flour and baking powder into a flour sieve and sift into the butter basin. Mix well with a spatula, it is powdery at first, press while mixing, until there are large lumps

6. Then knead it into a dough with your hands, instead of kneading it with your hands, wrap it in plastic wrap and put it in the refrigerator for half an hour

7. Take out the dough and use a rolling pin to roll it into a 0.3cm piece. When you roll it, you need to roll it slowly. Roll it horizontally and then vertically. The strength must be even, otherwise it will break easily. Use a mold to press the rolled noodles into 2 pieces of the shape you want, one of which is hollowed out with a suitable flower nozzle in the middle

8. Use a squeegee to take out the pressed shape and gently take out the solid flakes underneath and place them in a baking pan covered with tarp.

9. Brush a layer of protein liquid on the surface

10. Then put the corresponding hollow sheet on top and fold it up. Put it in the middle layer of the preheated oven, heat up to 170 degrees and lower to 150 degrees and bake for 12-15 minutes.

11. Take out the baked biscuits and let cool, then add strawberry jam in the middle.

Tips:

1. Roll out the dough slowly, otherwise it will break easily;
2. Jam is best added when eating, otherwise it is not easy to store.