Margarita Cookies

Name: Margarita Cookies
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Boiled egg yolk; 100g Soft butter; 60g Powdered sugar; 100g Low-gluten flour; 100g corn starch; 1g salt

by Qiaochu Baking

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Marguerite Biscuits has the same name as a certain French woman writer. Her "Lover" is well-known. As we all know, she once had a "Lover in Northern China". Just hearing the name will make people feel romantic and suffocating. The full name of this cookie is "Miss Margaret who lives in Stresa, Italy", and the English name is Italian Hard-boiled Egg Yolk Cookies. As for why the name is so long, it is impossible to verify, but her popularity The degree is understandable. Perhaps this "Margaret", like the female writer, has had countless romantic histories, and her name has become synonymous with this cookie. The poetic pastry chef named a cookie after a beautiful woman, with a petty bourgeoisie. It can be seen. But having said that, the reason why margarita biscuits are so popular is not only because of their excellent taste, rich egg yolk flavor, which melts in the mouth, but also because they are simple to make and easy to use, so they are very suitable for beginners to try. "

Ingredients

Margarita Cookies

1. Ingredients: boiled egg yolk: 2 pieces, soft butter: 100g, powdered sugar: 60g, low-gluten flour: 100g, cornstarch: 100g, salt: 1g

2. Production: 1. Low-gluten flour and corn starch are mixed together and sieved for later use

3. 2. Add the sifted icing sugar to the naturally softened butter and stir evenly with a spatula.

4. 3. Use an electric whisk until the volume is slightly enlarged and the color becomes lighter

5. 4. Put the egg yolk in a sieve and sift it to make a fine powder, and then add it to the whipped butter and mix well

6. 5. Then add the mixed powder to the whipped butter and stir with a spatula.

7. 6. Knead the dough with your hands

8. 7. Wrap the kneaded dough with plastic wrap and put it in the refrigerator for 1 hour

9. 8. Take out the refrigerated dough and knead 8 grams of a small dough into small balls

10. 9. Put the small ball on the baking tray with a distance and press it with your thumb (natural cracks will appear when you press it)

11. 10. Preheat the oven up and down to 170 degrees, put the baking tray into the middle layer and bake

12. 11. Bake for about 20 minutes until the edges are slightly browned before being out of the oven

13. Finished

14. ..

15. .

16. .

17. .

Tips:
When rubbing the small balls, it is best to rub them one by one, so as not to rub them in advance and then press the surface of the small balls to lose moisture and become dry, which makes natural cracks unsightly.