Margarita Cookies
1.
Prepare the materials
2.
Soften the butter in advance, add powdered sugar and salt
3.
Use an electric whisk to beat until the butter color is white and Peng Song
4.
Sift in the boiled egg yolk, then sift in the mixed powder of low-gluten flour and cornstarch
5.
Knead the dough by hand, seal it with plastic wrap, and keep it in the refrigerator for 1 hour
6.
Take out the refrigerated dough, divide it into 28 portions, each about 11 grams, round it and place it in the baking tray (cover the baking tray with silicone oil paper)
7.
Use your thumb to gently press down one by one, and then beautiful cracks will appear.
8.
The oven is equipped with upper and lower pipes, the temperature is 170°C, and the time is 15 minutes, press the start button to automatically preheat
9.
After preheating, put the baking tray into the oven and press the start button
Tips:
1. The egg yolk must be boiled egg yolk, liquid is not allowed;
2. When the egg yolk is sieved, press it firmly with a spoon;
3. I use Toshiba stone kiln oven D7-428A, different oven temperature and time are different, everyone should pay attention to the coloring of Margarita~
