Dried Mango Margarita

Name: Dried Mango Margarita
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 95g Unsalted butter; 85g Low-gluten flour; 85g corn starch; 36g Powdered sugar; 25g Dried mango; 2 pcs Boiled egg yolk; A handful of salt

by Pick it up_Chan

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

When it comes to the most commonly used dried mangoes and dried cranberries, it is none other than dried mangoes and cranberries! If cranberries are the best partner for baking, then I think dried mangoes are not bad!

What I tried today was dried mango, which was sour and sweet!

You who love to eat, come and try it!

In the gloomy weather, I took the gloomy photos, but I got the effect of sunshine! All I can say is that the app developers who retouched the pictures on the mobile phone later, the wives and wives are too great! "

Ingredients

Dried Mango Margarita

1. Prepare all the materials you need. (PS: Cook the eggs in advance and take out the cooked egg yolks. Don't have the heart-wrenching part, you must cook them thoroughly!)

2. Unsalted butter softens at room temperature. Sift in powdered sugar, a pinch of salt and mix well. (PS: It’s just right to press it gently with your fingers.)

3. Beat with a whisk until the volume is fluffy and the color is whitish. (PS: If the unsalted butter is too thin, you can put it in the refrigerator for a few minutes before sending it.)

4. Sift in the egg yolk with a flour sieve. (PS: Remember to sift while it is hot! Otherwise, you will waste time because the cold egg yolk is upsetting the sieve! Remember to clean the flour sieve immediately after sifting!)

5. Sift in low-gluten flour and cornstarch.

6. Add the chopped dried mango.

7. Knead it evenly with your hands. (PS: Because the "water absorption" of different brands of flour is different, and the "95g unsalted butter" I used just fits the "85g Xinliang brand low-gluten flour + 85g corn starch + 36g powdered sugar" in my recipe. If When you encounter a situation where you can’t form a dough, just add some butter! If you’re not sure, just add low-gluten flour when you start to add it little by little until you can knead it into a dough!)

8. Put the dough in the refrigerator for 20 minutes and take it out, knead it into 15g small dough balls, place them in the baking tray, and gently flatten them with your fingers! (PS: There are small cracks around the small noodle ball! Do not press it to the end, just press it lightly!)

9. Put it in the oven, up and down the tube, 150 degrees, 30 minutes. (PS: Remember to preheat the oven to 150 degrees 10 minutes in advance! After entering the oven, remember to observe carefully, different ovens have different "tempers"! So not necessarily every oven is 30 minutes! Need to be observed at any time!)

Tips:
PS: Although my finished product and the photos I took are not perfect, the above are all original! Pirate pictures must be punished! Thank you for your cooperation!

Sina weibo: @拾陪_Chan