1. Put the butter in a basin after softening and mix well with a rubber spatula
2. Add powdered sugar and mix slightly with a spatula
3. Then use a manual whisk to whisk evenly in one direction
4. Add the eggs in two portions
5. Whip evenly every time and add another time
6. Mix low-gluten flour and freeze-dried strawberry powder through a sieve
7. Add it to the butter paste
8. Use a spatula to mix from bottom to top to form a uniform dough
9. Put the dough on the chopping board covered with plastic wrap and press it down with your hands
10. Spread another layer of plastic wrap on the surface and roll it into thin slices with a rolling pin
11. First cut with a round biscuit mold with lace
12. Put it on a baking tray lined with tin foil
13. Then use a small heart-shaped mold to press a heart-shaped pattern in the middle of the biscuit base
14. Press one by one, don't press through
15. After pressing is completed, as shown in the figure
16. Then use a toothpick to make small holes around the heart shape
17. As shown after the tie
18. Preheat the oven to 165°C, turn on the upper and lower heat, place in the middle of the oven, and bake for 15-20 minutes
19. After letting cool, take two biscuits and put some strawberry jam in the middle.
Tips:1. Freeze-dried strawberry powder can also be replaced with freeze-dried mango powder. Freeze-dried purple potato powder and other natural powders can be purchased on Taobao;
2. Eggs can also be replaced with whipped cream. If you think the jam is sweeter, you can appropriately reduce the amount of powdered sugar.
