Cranberry Margarita

Cranberry Margarita

1. Chop dried cranberries and set aside.

2. Sift the boiled egg yolks and set aside.

3. Cut the butter into small pieces and soften at room temperature, then add powdered sugar.

4. Mix well with a spatula.

5. Then use a whisk at low speed until the butter becomes lighter in color and larger in volume.

6. Add boiled egg yolks and mix well by hand with a whisk.

7. Sift in low flour and cornstarch.

8. Stir evenly with a rubber spatula.

9. Add cranberries.

10. Stir evenly with a spatula.

11. Divide the mixed dough into 8 grams each, round it into a non-stick baking pan, leaving some gaps in the middle.

12. Use your thumb to flatten the dough.

13. Put it into the middle layer of the preheated oven and heat it up and down at 175 degrees for 20 minutes.

14. Let cool and serve immediately after baking.

15. It melts in your mouth, sour and sweet, you can't stop one bite at all.

Tips:

Please adjust the temperature according to the temperament of your own oven; a few minutes before the oven is out, it is best to watch the degree of coloring by the oven to prevent burnt; please remember to put greased paper on ordinary baking pans.