Recipe: Shell Jam Cookie (HD Video Teaching)
Notes:
This biscuit is a milky and crispy biscuit, and I made it into a beautiful shell. Because the amount of sugar in the cookie is very small, if you eat it alone, it feels salty, so you must match it with jam. Jam can be paired with red strawberry jam or raspberry jam, so the color will look better. If you don't mind the color matching, you can mix it with blueberry jam, apricot jam and any other flavor you like. Prepare in advance: Cut the butter into small pieces and let it soften at room temperature. The eggs are taken out and warmed up and broken into egg liquid.
Ingredients:
- Butter 70g
- Powdered sugar 45g
- Whole egg liquid 40g
- Low-gluten flour 105g
- Corn Starch 37g
- 1/4 tsp baking powder (1 g)
- 1/4 tsp salt (1 g)
- Strawberry Jam 30g
Steps:
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The low-gluten flour + corn starch + baking powder is mixed and sieved.
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Soften the butter at room temperature and stir it at low speed with an electric egg beater.
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Add pure powdered sugar.
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Continue to use the electric egg beater, first beat the butter at low speed and then medium speed to bulk.
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Add the egg liquid three times, use an electric egg beater, whipped at medium speed, and then add it to the egg liquid every time, then add it a second time.
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Whipped until the butter is bulky and somewhat white.
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Add the sifted powder.
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Use a squeegee to mix the flour and grease until you can't see the flour.
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Put the flower mouth into the piping bag.
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Hold the squid bag in the left hand position and reverse it.
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Load the batter into the piping bag.
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Squeeze a small, tail-shaped shell-shaped biscuit batter on a baking sheet. (Bakeware should be glued if there is no anti-stick effect)
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The oven is preheated at 160 degrees, fired up to 160 degrees, and the middle layer is about 15 minutes.
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Do not remove the baked cookies immediately, and let them cool in a well-ventilated place.
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Put the strawberry jam in the small flower bag, squeeze the jam on a piece of biscuit, and cover it with another piece.
Tips:
1. When the shell is squeezed, the shell head should be squeezed vigorously, and then the left tail should stop squeezing hard, but use the force of the drag to pull the tail of the shell out. The excess batter in the tail can be pinched off by hand, otherwise the shape baked out is not good. 2. When making butter biscuits in the winter, the temperature may be too low, the butter will harden, and the batter will become hard. It is not easy to squeeze out the flower bag. At this time, you can put the flower bag in a warm place and warm it up. Oven such as fermentation temperature. Or put a pot of warm water, put the steaming rack on the warm water, put a plate on the steaming rack, put the flower bag on the top for about 10 minutes. About the author: Round pig, national senior pastry chef, British PME certified cake maker, SOHU food blogger, good at home cooking and baking dessert, gourmet bestselling author. He is the author of "Cooking in the Kitchen", "Boiled Pigs", "Cooking in the Kitchen", "Cooking in the Kitchen", "Cooking in the Kitchen", "Healthy Baby in the Kitchen", "Chicken Chef". Baking a whole" Welcome to my WeChat public number: round pig kitchen (micro signal z08880)
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