Japanese dessert master Kojima-sensei's recipe, strawberry jam cookies

Cooking Instructions

1. Add butter, powdered sugar and vanilla paste to the bowl and stir well

   

2. Add the egg yolks in two portions, beating for 20 seconds each time

   

3. Add almond flour and mix well

   

4. Sift in the cake flour and mix it with a cookie stirring method, then combine it into a dough.
   (Cookie stirring: Place the tip of the rubber scraper against the bottom of the basin and apply a certain amount of pressure to bend the blade slightly and hold it with the blade side facing up.) First, draw a 1 cm wide straight line from right to left from the outermost side of the egg bowl. Keeping the force constant and maintaining the same
   speed, draw a straight line from the outside to the inside, and the butter is cut in the entire line
   . Draw about 10 straight lines in the shape of a zigzag, turn the egg beating basin 90° and repeat the operation just now. Be sure to leave
   clear scratches when cutting. ）

   

5. Divide the dough into two portions and press separately

   

6. Divide the dough into 12-gram balls and poke a 1 cm deep pit in the middle with your fingers

   

7. Mix the strawberry jam with water, add the piping and squeeze on top of the cookies

   

8. Preheat the oven and bake at 170 degrees for 10 minutes, then turn to 160 degrees for 8 minutes

   

9. ✅