#the 4th Baking Contest and is Love to Eat Festival#margarita Cookies

#the 4th Baking Contest and is Love to Eat Festival#margarita Cookies

1. When the egg is cooked, take out the yolk and press it on the sieve. The yolk will pass through the sieve and become fine

2. The butter is softened at room temperature, add powdered sugar and salt, and beat with a whisk until the volume is slightly enlarged

3. Pour in fine egg yolks and mix well

4. Sift low-gluten flour and cornstarch into the whipped butter and knead it into a dough by hand

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

6. Take out the refrigerated dough, knead it into small balls, and place them evenly on a baking sheet lined with greased paper

7. Flatten it with your thumb, at this time the biscuit will appear natural cracks

8. The oven temperature is 175 degrees, put in the upper middle and bake for 20 minutes

9. When the edges of the biscuits are slightly browned, they can be baked

10. Take a bite, crispy and delicious

Tips:

1. The eggs are boiled in an electric heating cup with cold water, and the yolks that are relatively dry are easy to sift through.
2. When kneading the dough, the powder will feel very loose at the beginning, and it looks like it can’t be kneaded. If you have a little patience, you will slowly knead it into shape.
3. Divide the whole dough into 11 pieces
4. When pressing with your thumb, the force should be even