Margarita Cookies

Name: Margarita Cookies
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 100g butter; 100g corn starch; 35g Powdered sugar; 1g salt; 58g Boiled egg yolk

by Monkey loves food_

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Margarita biscuits are one of my favorite biscuits, because they are really crisp and melt in the mouth. The milk is full of flavor after one bite. This biscuit is very easy to make, the only thing to note is that the butter must be dispensed. For novices, this little biscuit is worth a try. The recipe uses two boiled egg yolks, because the unit of the ingredients cannot be written as "a", so only the actual weight of the egg yolk is 58 grams, so you only need to prepare two boiled egg yolks when you make it. It doesn’t matter how many grams, as long as it is two.

Ingredients

Margarita Cookies

1. After the butter is softened, add salt and powdered sugar to the softened butter and beat until the volume of the butter expands and the color is milky white.

2. After being beaten, sift the boiled egg yolks into the butter bowl, press the egg yolks through the sieve, and then scrape off the squeezed egg yolks on the reverse side of the sieve.

3. Then mix the egg yolk froth and butter thoroughly

4. After stirring well, sift the cornstarch and low-gluten flour and add them to the butter bowl

5. Grab evenly with your hands, and just grab it until there is no dry flour

6. Put the kneaded dough into a fresh-keeping bag, put it in the refrigerator, and refrigerate for one hour

7. Take out one hour later, roll the dough into a circle according to the amount of 7 grams each, place it in a baking tray, use your index finger ☝️ to gently press in the middle of the small dough to make natural cracks appear (preheat the oven at 165 degrees) )

8. Put it into the middle and upper layer of the oven and bake at 155 degrees for 20 minutes (the temperature is for reference only, because the temperature difference of each oven is different)

9. After baking, take it out and let it cool immediately, and put it in a bottle or bag after it’s allowed to cool.

Tips:
This kind of biscuits is ok as long as the butter is in place. To make this type of butter biscuits, you must choose the butter, and the good butter can make the delicious biscuits. Because I have made it with bad butter once before, and the taste is too far from good butter. So friends, don’t use bad butter just because you want to be cheap, because the biscuits made from that kind of butter are not particularly fragrant.