Margarita Cookies with Zero Failure

Name: Margarita Cookies with Zero Failure
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 110g butter; 100g Low powder; 100g corn starch; 10g milk powder; 55g Powdered sugar; a little bit salt; 2 pcs Boiled egg yolk

by Deep sea love cat

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The hand-made biscuit I first ate was this margarita biscuit sent by a friend. I still clearly remember the surprise the first time I ate it. It doesn't look amazing, but the taste is unforgettable. It is precisely because of it that opened the door to my baking road, let me fall in love with baking and enjoy the fun of baking. After I bought the oven, the first thing I made was this biscuit, so she has a very special feeling for me.
Last weekend, my classmate’s cute baby, I wanted delicious. I thought about it and didn’t know what to do for him. This biscuit popped out of my mind. There is nothing more suitable for babies than this biscuit. It contains egg yolk, which is especially suitable for little babies. I added a little milk powder to the original recipe to enhance the milk flavor of the biscuits~ Yesterday, it was mailed to classmates in Inner Mongolia. I hope Mengbao will like it after receiving it~

Ingredients

110g Butter
100g Low Powder
100g Corn Starch
10g Milk Powder
55g Powdered Sugar
a little bit Salt
2 pcs Boiled Egg Yolk

Margarita Cookies with Zero Failure

1. Prepare the ingredients, cut the butter into small pieces, soften at room temperature, low in powder, and mix the cornstarch milk powder evenly

Margarita Cookies with Zero Failure recipe

2. Add a little salt to the softened butter and beat it slightly

3. Pour in powdered sugar

4. Send

5. Put the egg yolk in a small sieve and press it through the sieve with a spoon or a spatula, and stir well

6. Sift into the powder mixture

7. Knead into a dry powder-free dough

8. Put it in a fresh-keeping bag and put it in the refrigerator for about 1 hour

9. Take out the refrigerated dough and divide it into small balls evenly, and round it. My bakeware can make a total of 53 pieces, so I divided into 53 portions, each of which is about 7.5 grams

10. Use your thumb to flatten the dough in the center of the press. Don't worry about cracking, it will be more beautiful if there are cracks.
Put it in a preheated oven at 170 degrees and fire it up and down for 15 minutes. The temperature and time are for reference only. Please refer to the temper of your own oven for details, observe the biscuits in the last few minutes, and just color the edges.