Margarita Cookies

Name: Margarita Cookies
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 100g corn starch; 3 pcs Egg yolk

by lamb quietly

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

At the beginning of learning to bake, I made a margarita cookie. I'm a super sloppy person. Shengsheng regards the cooked egg yolk in other recipes as raw, and it is delicious when made. But she was still curious about the Margarita with the boiled egg yolk. After many years, I realized that I was so lazy that I didn't even have time to make a cookie. Now I finally practiced it, delicious, delicious!

Ingredients

Margarita Cookies

1. The butter is softened so that your fingers can easily poke a small hole

2. Add butter in three portions and beaten with icing sugar until smooth

3. Use a spoon to grind the boiled egg yolks on a sieve into a fine powder, sift into the butter, and mix well with a rubber spatula

4. Sift cornstarch and low-gluten flour into the butter and knead it into a dough. When making cocoa marguerite, you can add about 7 grams of cocoa powder at this time to knead it into a ball

5. Put the dough in the refrigerator for 1 hour. You can also put it in the refrigerator at night and bake it in the morning

6. Spread tin foil on the baking tray, place the dough balls on the tin foil, and then press with your thumb in the middle to form a beautiful shape. The rounder the rounder the more beautiful it is

7. Preheat the oven to 170 degrees and bake for about 15 minutes. The cookie function of the oven I used was 180 on the fire and 160 on the lower fire, and baked for 15 minutes. Finally, look at the biscuit and start to change color. Easy to cook