Margarita
1.
Prepare all the ingredients, cook the egg in advance, take out the egg yolk and set aside
2.
After the butter is softened, use an electric whisk to break up
3.
Add icing sugar, mix with an electric whisk, and beat until the volume of the butter doubles and the color becomes pale white
4.
The beaten butter is shown in the picture
5.
Take a larger empty bowl, sieve the low-gluten flour and cornstarch prepared in advance, and sieve the cooked egg yolks. After sieving them, stir evenly with a spoon
6.
Add the stir-fried flour to the whipped butter
7.
Stir it with a silicone spatula into the shape as shown in the figure. The white powdery particles cannot be seen when it is stirred, that is, the butter and the classification are evenly mixed.
8.
Use your hands to knead to make the powder and oil mix more evenly, it will dry at the beginning, and gradually knead it into a smooth dough
9.
Take a small ball of dough, weigh 10g, knead it into a circle, put it in a baking tray, and press it with your thumb to form a round cake. It is normal that there are some cracks around it. This is the characteristic of this type of biscuit.
10.
After filling the entire baking tray (preheat the oven to 165 degrees while making the biscuit base), put it into the middle layer of the preheated oven and bake for about 20 minutes. If it is a four-layer oven, put it on the middle and upper layer.
Tips:
If the surface is a little darker during the baking process, you can cover it with tin foil
