Margarita Cookies
1.
Prepare 100 grams of butter and melt at room temperature.
2.
Weigh 50 grams of powdered sugar.
3.
Squeeze out two egg yolks with a powder sieve to form a fine powder. I only took the filtered egg yolk because of my own operation!
4.
Weigh 120 grams of starch and 80 grams of flour. Because there is no low-gluten flour at home, the original formula was changed to 100 grams of starch and 100 grams of flour.
5.
After the butter is softened, add powdered sugar and stir until the color is light
6.
Put the egg yolk in 3 into the butter and continue to stir
7.
Sift the starch flour into the butter, stir with chopsticks, and then mix it into a dough. Do not knead the noodles too hard to prevent the gluten from affecting the taste.
8.
Put it in the refrigerator for one hour and take out the small balls that are divided into about seven or eight grams.
9.
Also mute your lover’s name in your heart and start pressing your handprints, hehe, the cake after pressing is so beautiful
10.
Then put it in the oven at 175 degrees and bake it for 25 minutes. Hee hee, forgot to take pictures in the oven
11.
Baked Margarita Cookies
12.
Take a bite of the crispy scum, it's so delicious
13.
Finally, I filled a beautiful bottle for the leftover margarita biscuits. I instantly felt tall and beautiful. I couldn’t help but jump up when I walked.
Tips:
1. The eggs should be boiled in advance for use. 2. The ovens are different from each other. When you bake them to the later stage, watch them by yourself.
