Margarita Cookies

Name: Margarita Cookies
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 100g butter; 60~50g White powdered sugar; 2 pcs Boiled egg yolk; 1g Refined salt powder

by Tianma Starry Sky m

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Margarita was originally a classic Italian dessert, and there is a beautiful love story behind the name.
Marguerite is definitely a novice level biscuit. It does not require many tools or special materials. It has a simple and simple appearance, but the taste is crispy and delicious, and the taste is somewhat similar to Wangzi steamed buns. This crispy, instant mouthfeel is due to the cornstarch added in the biscuit recipe, which also makes the dough bloom beautifully when you press it with your thumb during production. Such beautiful cracks can be regarded as real. Margarita cookies.
It’s almost a long time since I made margarita biscuits. I remember that when I was still learning how to make margaritas, it was easy to get started, so I made it every other time, and now I added two more at home. Little greedy cat, for the sake of my grandson, let me become a lazy person to become diligent. I just made a plate today and recorded the production process by the way, hoping to help more kitchen friends and scholars. "

Ingredients

Margarita Cookies

1. Prepare two boiled egg yolks. Mix the low-gluten flour and cornstarch evenly, and prepare the butter, powdered sugar and salt for later use.

2. The butter is softened naturally or heated in water, add powdered sugar and salt, and beat with a whisk until the color is slightly lighter, and the volume is slightly puffy.

3. Put the boiled egg yolks on the mesh sieve, press through the sieve with a spatula, and add to the whipped butter.

4. Sift the mixed low-gluten flour and corn starch, stir slightly and mix.

5. Then grab it with your hands to form a dough. It feels slightly dry and not wet or loose. Wrap it in a fresh-keeping mold and put it in the refrigerator for 1 hour.

6. Take out the refrigerated dough and knead it into 16g-sized noodle balls. You can also knead it into large and small noodle balls according to your preference.

7. Use your thumb to gently press the deviation, naturally forming a beautiful small cracks, and place the baking tray.

8. Put it in a preheated 170 degree oven and bake for 18 minutes.

9. The baked biscuits are cooled and packed in a tube.

10. The temperature of each oven is different, so you must maintain the temperature of your own oven. The above picture is an example. The baked biscuits should be slightly yellow in color and crispy in the mouth.

Tips:
1. Rinse the eggs, soak them in a pot under cold water for a few minutes, boil them on medium heat for 8 minutes, remove them, and then soak them in cold water for a few minutes, then they can be peeled and used.
2. If the oven temperature is not good enough to hold, you can turn the oven temperature to 160 degrees and bake for 25 minutes, which can reduce the risk of burning.
3. If you don't like to eat too sweet, reduce the amount of sugar.