Margarita Cookies【mr. Kong Teaches Cooking】

Margarita Cookies【mr. Kong Teaches Cooking】

1. Unsalted butter softens well at room temperature. (It softens to a state where the scraper can be gently moved.)

2. Add powdered sugar and salt, turn on the electric whisk and mix well, then turn to medium speed and mix until slightly whitish.

3.
Cook the eggs in advance and take out the yolks, sift them into the whipped butter with a flour sieve. (The egg yolks are sifted to make them soft.)

4.
Stir with a spatula to ensure thorough mixing.

5.
After mixing the low-gluten flour and cornstarch, sift into the butter, and stir with a spatula until there is no obvious dry powder.

6.
And knead the dough by hand. (The state of the dough should be slightly dry, but it is better not to fall apart.)

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

8.
Take out the refrigerated dough.

9.
Roll into long strips first, and then divide the dough equally, each dough about 10-12 grams.

10.
Knead them into small balls with your hands.

11.
Place it on a baking tray lined with tin foil.

12.
Use your thumb to gently squeeze them one by one, and then beautiful cracks will naturally appear. (Keep a little distance between the biscuits and the biscuits to prevent the biscuits from swelling and sticking during baking. It is recommended to press the thumbprint deeper to make the baked lines clearer.)

13.
Put the shaped biscuits into the preheated oven, heat up and down at 160 degrees, in the middle layer, and bake for 20-25 minutes until the surface of the biscuits is golden yellow and ready to go out.

14.
The fragrant, soft and puffy margarita biscuits are out of the oven. This formula can make more than 30 margarita biscuits, and the margarita biscuits can be stored for about 15 days in a sealed storage at room temperature. (If possible, you can put 1 bag of desiccant.)