Margarita Cookies

Name: Margarita Cookies
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low powder; 100g butter; 100g corn starch; 2 yolk; Some Rose petal; 1g salt; 40g Powdered sugar

by Yingzi 1104

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Margarita biscuits are a must-learn for baking lovers.
She is exquisite, noble and charming.
Marguerite, whose teeth were crisp, was hard to give up in one bite.

Today’s Marguerite, I specially added rose shavings, and the indifferent fragrance adds a touch of romance."

Ingredients

100g Low Powder
100g Butter
100g Corn Starch
2 Yolk
Some Rose Petal
1g Salt
40g Powdered Sugar

Margarita Cookies

1. Remove the stems of the dried roses and smash them

2. The eggs are steamed, and the yolk is sieved to become fine powder.

3. Soften the butter, add powdered sugar and salt, and beat with a whisk until the volume is slightly enlarged, the color is slightly lighter, and the shape is puffy

4. Pour in the sifted egg yolk

5. Pour in the rose shavings and stir evenly

6. Mix low-gluten flour and cornstarch and sift into the whipped butter

7. Knead into a ball. Wrap the dough in plastic wrap and put it in the refrigerator for 1 hour.

8. Take out the refrigerated dough, take a small piece, and knead it into a small ball

9. Place the small ball on the baking tray and press it down with your thumb. Make all the biscuits one by one, put them in the upper middle of the oven, 170 degrees, 20-25 minutes

Tips:
1. Sieve the egg yolk, while squeezing it with a small spoon, scrape off the fine egg yolk that has penetrated through the sieve. Anyway, sieving the egg yolk requires patience.

2. Whip the butter and powdered sugar, it is recommended to take a deeper basin to avoid the materials spilling out of the basin when whistling.

3. When kneading all the materials into the dough, do not use brute force, first grasp the materials with your hands, and then slowly stick them into the dough