Margarita Cookies
1.
Ingredients: 50g corn starch, 50g low-gluten flour, 60g unsalted butter, 1 cooked egg yolk, 30g powdered sugar, 0.5g salt
The egg is cooked and the yellow is taken, the other ingredients are weighed, and the butter is directly kneaded into small pieces by hand
2.
The egg yolk is pressed into a powder with a strainer
3.
Low flour mixed with corn flour, egg yolk flour
4.
Rub evenly with your hands
5.
Beat the butter with a whisk
6.
Beat in powdered sugar
7.
Butter turns white
8.
Put all the flour in the whipped butter
9.
Squeeze with your hands to mix the butter and powder thoroughly
10.
After mixing, the dough is smooth and ready for biscuit dough
11.
Straighten the dough into strips and divide them into small pieces
12.
Then roll it into a circle
13.
Put the round dough on the baking tray and flatten it in the middle with your thumb
14.
Preheat the oven to 165 degrees, middle and upper, 20 minutes
15.
Take out and let cool naturally
Tips:
Xiaoyingzi's words:
1. If the mixed butter dough is in the hot season, the dough can be placed in the refrigerator for about half an hour to facilitate shaping
2. The eggs should be cooked until they are fully cooked, and the yolks must be dry before they can be pressed into purees.
3. The egg yolk and the noodles should be evenly mixed when sorting, and the finished product with the same color and luster will be uniform and beautiful.
