Cranberry Margarita
1.
Weigh all the ingredients you need.
2.
Chop the dried cranberries with a knife.
3.
Peel the boiled egg and take the yolk part.
4.
Put the egg yolk in a flour sieve and press it into a powder with a spoon.
5.
After the egg yolks have been sifted, continue to sift in low-gluten flour and cornstarch.
6.
Grasp and pinch to mix the powders evenly.
7.
After the butter has softened, use an electric whisk at low speed to break up, add salt and continue to beat for a few seconds.
8.
Then add the powdered sugar and beat with an electric whisk at low speed until mixed.
9.
When the powdered sugar and butter are evenly mixed, beat at medium and high speed until the volume of the butter doubles and the color turns pale.
10.
Add the previously mixed powder to the whipped butter.
11.
Add the chopped dried cranberries.
12.
Stir evenly with a spatula until a dough is formed, or you can directly grasp and knead it into a dough.
13.
Wrap the finished biscuit dough with plastic wrap and put it in the refrigerator for one hour.
14.
After refrigerating, take out the biscuit dough, divide it into 20 equal parts, knead them into round balls with both hands, and place them into the baking tray one by one.
15.
Use your thumb to flatten the middle of each dough until the edges crack.
16.
Put it into the preheated oven and heat it up and down at 170 degrees for 16 minutes.
Tips:
1. The eggs must be cooked until they are fully cooked so that the yolks will be dry and easy to sift.
2. To make this biscuit, it is best to use powdered sugar, it tastes more delicate.
3. The baking time is adjusted according to the respective oven conditions, and the biscuits can be taken out after the surface is colored.
4. The dough after refrigeration is more dry and hard, and it is easier to bloom beautiful cracks when you press it with your thumb.
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