Margarita Cookies

Name: Margarita Cookies
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 85g Low-gluten flour; 85g corn starch; 40g Powdered sugar; 2 pcs Egg yolk; 1g salt; 85g butter

by Sammy loves baking

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

In Sammy's view, margarita biscuits belong to the typical European desserts. Its compact appearance, crispy taste and instant taste will impress everyone who has tasted it. And the reason Sammy loves it is not just because of the above. What Sammy values is its super cute and simple appearance, which makes people feel pity at the first glance, but after picking it up, it is too late to bear it. Put it in your mouth for fear of ruining this pure and beautiful feeling. So generally Sammy will share it with everyone after it is done, or put it there to enjoy it quietly, and feel the peaceful beauty alone~
As the old saying goes, "It’s not as good as everyone’s pleasure." In order to allow more baking lovers to share this joy and tranquility with Sammy, today, Sammy is here to teach everyone how to make this super cute maggot Little biscuit. Of course, in the field of home baking, Marguerite is one of the most basic introductory dishes. Also because it is easy to use and has a low failure rate, it has now become one of the skills that novice bakers must know. Okay, let’s not gossip and enter today’s margarita biscuits production process now~
Serving size: about 48 yuan

Ingredients

Margarita Cookies

1. Measure the above ingredients with an electronic kitchen scale, and then soften the butter (while blowing with a hair dryer, while stirring with a manual whisk)

2. Add powdered sugar and salt to the softened butter, and stir until the volume expands slightly and the color becomes lighter, as shown in the picture

3. Cook the eggs in advance and then take out the egg yolks, sift them into the whipped butter with a flour sieve, and mix them evenly (the yolks are sieved for soft taste)

4. Mix the weighed low-gluten flour and cornstarch, sift it into the butter, and knead it into a dough by hand

5. The state of the dough should be slightly dry, but it will not fall apart. Wrap the dough in plastic wrap and put it in the refrigerator for 1 hour.

6. Take out the refrigerated dough, knead them into small balls with your hands and place them on a baking tray filled with tin foil (Sammy prefers smaller ones, which look cute, and they are more prone to beautiful cracks when pressed. )

7. Use your thumb to gently squeeze them one by one, and then beautiful cracks will appear naturally.

8. Preheat the oven to 170 degrees, put the baking tray in the middle of the oven (be careful of hot hands), adjust the baking level, set the time to 15 minutes, pay attention to observe at all times, and wait until the edges of the biscuits are slightly browned.

Tips:
1. The eggs must be cooked. It is recommended that you cook a little longer. Liquid egg yolks are not acceptable. After cooking, put it in cold water and let it cool so that it will not be hot when peeling;
2. When the egg yolk is sieved, press it hard, but after sifting the egg yolk, clean the sieve first, otherwise the flour will not go down;
3. If you want a stronger milk flavor, you can add some milk powder appropriately, about 15 grams is almost the same;
4. Powdered sugar, remember to use extra-fine powdered sugar, so that the taste will be soft, it is best not to use white sugar.