2After softening butter, add sugar, whisk with electric egg beater until the color is slightly white, the volume expands, and add salt to mix evenly.
3Add the beaten egg liquid twice and mix well.
4Its like this when its stirred.
5Sift in low gluten flour.
6Slowly mix well with a scraper to form a thinner sticky dough in Russia.
7Dig a small piece of batter with a small spoon and pour it into a ball with two small spoons.
8Put the ball on the baking tray.
9With a chopstick, dip it in the water and gently pierce a hole in the top of the ball, not too deep.
10Squeeze a little jam in the hole.
11Put it in the oven preheated to 170 degrees, and bake for about 15 minutes.
12The biscuit shows a slight golden color.
1. Butter should be softened at room temperature before it is fully distributed, so the butter should be taken out of the refrigerator and put at room temperature. 2. Egg juice is added twice, stirring well each time. 3. The dough is very sticky, so you cant rub it with your hands directly. You can toss it back and forth with two small spoons. 4. When chopsticks have a small hole, its better to wipe it with a paper towel, and then dip it in again, and then stick it in the next hole. 5. Dont squeeze too much jam to avoid overflowing when baking. I choose strawberry jam according to the taste.
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