Strawberry Jam Cookies

Overview

Speaking of which, I also made this biscuit to consume jam, but I found that the jam used was still very little. I have to think carefully about what to do to consume a lot of jam. I need to use it up as soon as possible. . . By the way, this biscuit needs to be baked and jam-resistant~~ Ingredients: 150g low-gluten flour, 100g butter, 20g egg liquid, 50g powdered sugar, appropriate amount of vanilla essence, appropriate amount of baking-resistant strawberry jam

Tags

• baking
• children
• afternoon tea
• bake-resistant strawberry jam
• butter
• egg liquid
• low gluten flour
• vanilla extract
• powdered sugar

Ingredients

Steps

1. 1 After the butter is softened, add powdered sugar

   

2. 2 Stir evenly by hand until the powdered sugar is no longer visible

   

3. 3 Turn on the electric mixer and beat the butter until it becomes lighter in color and thicker in volume

   

4. 4 Add egg liquid in portions

   

5. 5 Beat evenly

   

6. 6 Drop in appropriate amount of vanilla extract

   

7. 7 Beat evenly

   

8. 8 Sift in low-gluten flour

   

9. 9 Mix well until there is no dry powder, then put the dough into a bag and put it in the refrigerator for about 1 hour

   

10. 10 Take out the refrigerated dough and knead it with your hands for a while

    

11. 11 Divide into small pieces of dough weighing 10g/piece

    

12. 12 Shape into a ball and place into a baking pan

    

13. 13 Flatten it in turn and make a dimple in the center

    

14. 14 Put the bake-resistant strawberry jam into a piping bag and pipe it into the center depression of the cookie

    

15. 15 Place the baking sheet into the middle rack of the preheated oven and bake at 180 degrees for about 15 minutes

    

16. 16 Take out of the oven and let cool; be careful to store in bags to avoid moisture and softening