Margarita Cookies
1.
Cut the butter into small pieces and soften at room temperature. Soften to the point where there is an indentation on your finger. If the room temperature is low, blow it down with a hair dryer, taking care not to blow it. It doesn't matter if it melts a little bit, it freezes quickly when the room temperature is low.
2.
One boiled egg yolk. The egg must be cooked thoroughly so that the yolk will be powdery.
3.
The egg yolk is sieved and pressed into a powder. It is best to wear gloves and press slowly with your hands. This requires patience.
4.
The softened butter is dispersed with an electric whisk at low speed.
5.
Add powdered sugar, beat at low speed and mix well.
6.
Turn the whisk to high speed and then beat until the butter becomes lighter in color and puffed up in volume. If the room temperature is low, you can put the basin in hot water.
7.
Add the whipped butter to the egg yolk.
8.
Stir evenly with a spatula.
9.
Sift the low-gluten flour and cornstarch one after another and mix them with a spatula.
10.
The butter and powder are completely mixed and can be kneaded into a dough. It does not matter if it is a little loose. Hold it in the palm of your hand. The temperature of your palm will soften the butter and knead it into a dough. However, if it is difficult to form a dough in the hand, it means it is too dry, so add more butter or reduce the powder.
11.
Divide the dough into small balls of about 10 grams and round them. Now the room temperature is low, I did not refrigerate, if the room temperature is high, refrigerate for a few minutes in the refrigerator to let the pellets shape.
12.
Use your thumb to gently squeeze the ball. Put the baking tray into the middle of the oven and heat it up and down at 170 degrees for 15-20 minutes, which is about the same time as cookies. Please adjust the specific temperature and time according to your own oven.
13.
The biscuits can be taken out when they are baked until the edges are slightly browned.
14.
The biscuits can be tinned and sealed before they are allowed to cool.
Tips:
1. Please adjust the baking temperature and time according to your own oven.
2. The egg must be well cooked, so that the egg yolk can be floured.
3. The edge of the biscuit can be taken out with a slight browning. The time is too long, which will affect the coloring, and it is too dark.
4. The kneaded pellets should not be refrigerated for too long, as they become hard and crack unsightly.
