Biscuit part: 5g of unsalted butter, 5g of low flour, 5g of almond powder, 5g of sugar, and 1 egg yolk
Practice:
1. Wash the strawberry, dry it completely, cut off the pedicle and cut it in half.
2. Put the cut strawberries, sugar and lemon juice in a small pot and cook over low heat for about 3 minutes, without adding water, because the strawberries will come out of water and cook until the soup becomes thick and the strawberries become translucent.
3. Set aside the cooked strawberry jam and let it cool.
4. Soften the butter at room temperature, stir until smooth, add sugar, mix well, and then add an egg yolk and mix well.
5. Sift in low flour, add almond flour, knead into dough, wrap it with plastic wrap and refrigerate for 2 minutes.
6. Take out the frozen dough, divide it into 12 parts, knead it into a circle, press a hole in it with your finger, then put it in the refrigerator for 2 minutes, then take it out and bake it in a 19-degree preheated oven for about 8 minutes.
7. Take out the baked cookies, and add strawberry jam into the holes pressed by your fingers. Because the strawberries are not broken, there are strawberry pieces in the cooked strawberry jam. You can directly put a small piece of strawberries on the cookies and bake them in the oven for 2 minutes.
Tip:
1. Because I prefer to eat jam with strawberry meat in the middle, I didn't break the strawberries before cooking. If I don't like them, I can break the strawberries before cooking.
2. The yolk added to the butter must be at room temperature. If it is just taken out of the refrigerator, it should be put at room temperature before use, otherwise it will solidify the butter.
3. Just sift in the low flour, because there will be some big particles in almond flour, so there is no need to sift. If there is no almond powder, you can make it all with low powder.
4. Make the biscuit embryo and then put it in the refrigerator for ice, so that the baked biscuit will not be deformed.