Margarita Cookies

Name: Margarita Cookies
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 100g corn starch; 100g butter; 60g Powdered sugar; 1g salt; 2 pcs Boiled egg yolk

by White tea home

4.6 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

I tried this little biscuits when I first learned to make baking. It can be said to be a must-try for novices. It is simple and easy to use, and self-confidence is greatly improved after it is done. The taste is crispy and has a rich milk flavor. I had nothing to do for the past two days, taking advantage of the 11th break and did it again.

Ingredients

Margarita Cookies

1. Take the egg yolk when the egg is cooked, and dispose of the egg white casually.

2. The egg yolk is passed through the sieve and pressed with a spoon to form a fine egg yolk

3. Sifted egg yolk froth

4. After the butter is softened at room temperature, add powdered sugar and salt, and use a whisk to beat the butter until fluffy

5. Pour in the egg yolk foam just now

6. Stir well

7. Corn starch and low-gluten flour are mixed and then sifted in. "Actually, there is not much difference between pouring in and sifting in after mixing. I can't eat it anyway."

8. Knead the dough with your hands

9. Wrap the kneaded dough with plastic wrap and put it in the refrigerator for one hour

10. Take out the refrigerated dough, take a small piece and knead it into a ball, gently press it with your thumb

11. There will be natural cracks. Mine is about 9 grams a small dough

12. Press all

13. Preheat the oven in advance, and bake at 165 degrees for 18-20 minutes. The edges are slightly yellow and colored. Each oven is different. Adjust the specific situation slightly.