Margarita Cookies

Name: Margarita Cookies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 100g corn starch; 100g butter; 1g salt; 2 pcs Boiled egg yolk; 60g Fine sugar

by marieanne

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

When hearing Marguerite for the first time, many people will be surprised why a small cookie has such a cute name. The full name of Margarita cookies is "Miss Margarita who lives in Stresa, Italy", and the English name is Italian Hard-boiled Egg Yolk Cookies. A long time ago, when a pastry chef was making biscuits, he silently recited the name of his lover in his heart and pressed his handprint on the biscuits. This is the origin of the cake "Miss Margaret who lives in Stresa, Italy". Haha, there is a beautiful love story hidden behind the little biscuit.

The recipe of marguerite biscuits is different from other biscuits. Half of the cornstarch is added to it, so there will be beautiful cracks. Such beautiful cracks can be regarded as real marguerite biscuits. It is precisely because of the addition of starch that it has a crisper taste and melts in the mouth.
The biscuits melt in your mouth as soon as they are in the mouth. They are very cottony. As soon as they mouth, they melt and stick in the mouth. The taste of the cooked egg yolk is very clear and can be tasted. Awesome cookies! Simple and easy to learn. It is a biscuit for beginners to learn very well. The taste is very good.

Ingredients

Margarita Cookies

1. Cook the two eggs in advance, remove them and soak them in cold water for a few minutes for easy peeling

2. Prepare all materials

3. Put the egg yolk on the sieve and press it with your fingers to make the egg yolk pass through the sieve and become fine egg yolks for later use.

4. After the butter is softened, add fine sugar and salt, and beat with a whisk until the volume is slightly enlarged, the color is slightly lighter, and it is puffy.

5. Pour in the sifted egg yolk and stir well.

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

7. Knead the dough by hand. The state of the kneaded dough should be slightly dry, not too moist, and will not fall apart due to dryness.

8. Wrap it in plastic wrap and put it in the refrigerator for half an hour

9. After refrigerating, take it out, knead a small piece of dough about 10 grams, and knead it into a small ball.

10. Place the small ball on the baking tray and press it down with your thumb. When pressed flat, the biscuits will naturally crack

11. Make all the biscuits one by one, put them into the preheated oven, middle and upper layer, 170 degrees, 15-20 minutes, the edges will be slightly browned and ready to be out.

Tips:
1. The characteristic of margarita biscuits is the use of boiled egg yolk;
2. When boiling eggs, let the eggs cool in a pot, soak them in cold water for a few minutes, then turn on medium heat until the water boils, boil for about 8 minutes after the water boils, remove them, cool them in cold water, and boil the egg yolks to this level. Dry and easy to pass through the screen;
3. It is best to use powdered sugar or fine sugar, the taste will be greatly reduced if you use white sugar.
4. The dough after refrigeration is more dry and hard, and it is easier to bloom beautiful cracks when you press it with your thumb. If there is no condition, you can not refrigerate. Be sure to pay attention when pressing.
5. The temperature of each oven is different. Finally, you must stay aside to observe the coloring situation, and you can take it out as soon as the color is applied.