Margarita Cookies

Margarita Cookies

1. Prepare the low-gluten flour, cornstarch, butter (take out from the refrigerator in advance to soften at room temperature), and powdered sugar.

2. Weigh out the required amount of material with a special electronic balance for baking.

3. Use a spoon to flatten the cooked egg yolk on a fine sieve, and sift the egg yolk through the sieve.

4. Mix low-gluten flour and cornstarch and sieve for later use.

5. Add sugar to the softened butter, stir evenly with a whisk at low speed, add the sieved mixed powder to the beaten butter, knead into a dough, wrap the dough with plastic wrap and put it in the refrigerator for 45 minutes to 1 hour .

6. Take it out after refrigerating, the dough is already harder, divide it into small doses and round it.

7. Use your fingers to press out the shape of the biscuit. You can wear gloves. I didn't wear it here. After pressing it out, there are fingerprints on the biscuit, which doesn't look good.

8. Preheat the oven for 10 minutes in advance, put the pressed biscuits into the oven and bake at 170 degrees for 30 minutes (depending on the individual oven).

Tips:

First, when stirring the butter, the low speed is enough for 1 minute. I forgot to take pictures here. Second, it is best to wear gloves when pressing the biscuit model. In that case, there are no fingerprints and it is more beautiful.