The Practice of Margarita Biscuits (the Practice of Biscuits)
1.
Prepare the required ingredients
2.
Sift the boiled egg yolk and press it with your fingers to make the egg yolk pass through the sieve and become fine egg yolks for later use
3.
Cut the butter into small pieces, soften at room temperature, and use an electric whisk to break up at low speed
4.
Add powdered sugar and beat with an electric whisk at low speed until mixed
5.
When the sugar and butter are mixed, turn to high speed and beat until the volume of the butter is enlarged and the color becomes lighter
6.
Pour fine egg yolks and mix well
7.
Sift the powder in stages and mix evenly
8.
Make the powder and oil completely fuse and mix into a dough. The mixed dough is slightly dry, but it will not fall apart due to being too dry
9.
Divide the dough into balls of about ten grams and put them in the refrigerator for 20 minutes
10.
Put the ball on the baking tray and press in the middle with your big female finger, the edges will split naturally
11.
Put it in the middle of the oven, 170 degrees, 15-20 minutes, bake until the edges are slightly browned
12.
After baking, let it cool and you can eat it
Tips:
1. I use a PE5386 one-degree shuttle oven. When you use other brands of ovens, please pay attention to the appropriate temperature adjustment.
2. The eggs should be boiled until they are fully cooked, so that the yolk is relatively dry and easy to be pressed into a puree.
3. Mix the egg yolk and powder evenly to make the color of the mixture consistent.
4. When baking the biscuits, take out the biscuits as soon as they are colored in the last five minutes to prevent the color from being too dark.
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