[Greek ball]

[Greek ball]

Introduction:

Production steps:

Step 1: soften the butter at room temperature, add sugar powder, use electric egg beater to whiten the butter, increase the volume, add salt and stir well

Step 2: add the egg liquid in several times, and stir well

Step 3: sift in low gluten flour

Step 4: use the rubber knife to stir it evenly and let it be fully absorbed to form a sticky paste

Step 5: use 2 small spoons to dig out a small piece of batter and toss it back and forth to form a ball shape

Step 6: put the ball on the baking tray with tin foil

Step 7: make all the balls in the same way, and leave a gap between each ball

Step 8: take a chopstick, dip it in water, and then make a hole in the top of the ball

Step 9: clean the chopsticks with paper towel for each ball, then dip in water again, tie all the small balls into small holes, and then squeeze a little jam into the small holes

Step 10: bake at 170 ℃ for 15 minutes until the surface is slightly golden

Materials required:

Butter: 80g

Powdered sugar: 45g

Refined salt: 1g

Egg: 20g

Low powder: 100g

Jam: right amount

Note: A: do not use hand shaping when making small balls, because the batter is very sticky. B: add jam according to personal taste, and do not squeeze into small balls too full, so as not to overflow during baking

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor