#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. Boil two hard-boiled eggs, whichever is the yolk. Put the egg yolk on the sieve and press it with your fingers to make the yolk pass through the sieve and become fine egg yolks.

2. After the butter has softened, add powdered sugar and salt, and beat with a whisk until the volume is slightly enlarged, the color is slightly lighter, and it is puffy.

3. Pour in the sifted egg yolk and stir well.

4. Mix low-gluten flour and cornstarch, sift into the whipped butter, and knead the dough by hand.

5. The state of the kneaded dough should be slightly dry, not excessively moist, and will not fall apart due to dryness. Wrap the dough in plastic wrap and put it in the refrigerator for 1 hour.

6. Take out the refrigerated dough, take a small piece, and knead it into a small ball.

7. Place the small ball on the baking tray and press it down with your thumb. When pressed flat, the biscuits will naturally crack.

8. Make all the biscuits one by one, put them in the upper middle of the oven, 170 degrees, 15-20 minutes, and the edges will be slightly browned.

Tips:

1. The characteristic of margarita biscuits is the use of boiled egg yolk. When making it, many people say that the yolk is not easy to pass through the sieve. In fact, when sieving, press the yolk firmly with your fingers and squeeze the yolk through the sieve.
2. When boiling the eggs, put the eggs in a cold water pot, soak them in cold water for a few minutes, then turn on medium heat until the water boils. After the water has boiled, boil for about 8 minutes, remove it, and let it cool in cold water. Egg yolks boiled to this level are dry and easy to pass through the screen.
3. The dough after refrigeration is more drier and harder, and it is easier to bloom beautiful cracks when you press it with your thumb. If there are no conditions, it is not necessary to refrigerate.