Margarita

Margarita

1. Boil 1 egg and take its yolk. Put the egg yolk on the sieve and press it with your fingers to make the yolk pass through the sieve and become fine egg yolks

2. Prepare the main ingredients

3. After the butter has softened, add powdered sugar and salt, and beat with a whisk

4. Beat until the volume is slightly enlarged, the color is slightly lighter, and it is puffy, pour in the sieved egg yolk, and stir evenly

5. Mix low-gluten flour and cornstarch and sift into the whipped butter

6. Knead the dough with your hands

7. The state of the kneaded dough should be slightly dry, not excessively moist, and will not fall apart due to dryness. Wrap the dough in plastic wrap and put it in the refrigerator for 1 hour

8. Take out the refrigerated dough, take a small piece, knead it into a small ball, I divided a total of 20 small balls

9. Place the small ball on the baking tray and press it down with your thumb. When pressed flat, natural cracks will appear on the biscuits, put them in the middle of the preheated oven, 170 degrees, 15-20 minutes, the edges will be slightly browned

Tips:

The dough after refrigeration is more drier and harder, and it is easier to bloom beautiful cracks when pressed with your thumb.