Chinese Food
New version of zero failure entry instant Margarita biscuit
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Margaritas have a lovely nickname, the mark of love. . It is said that a baker fell in love with the beautiful miss Marguerite. When making cookies, he left his own mark, unique thumb mark, and a bright flower like Marguerite. Margarita biscuits are absolutely novice biscuits. They are easy to make, easy to use, and with zero failure rate. They have a simple and simple appearance, but they taste crispy and delicious, and they are ready to eat. They can definitely cultivate baking self-confidence. If you are a novice in the baking pit, it is recommended to choose this biscuit first. It will definitely surprise you.
Cooking ingredients
Cooking Steps
Step1:Boil the eggs in cold water. Sprinkle some salt on the eggs. The shells are easier to peel. The eggs need to be fully cooked. Cook for about 10 minutes. Put the eggs in cold water and cool them immediately after cooking.
Step2:Peel the egg and get the yolk (you can eat the egg white). Or break it and mix it with salad. Press the cooked egg yolk with your fingers or spoon to pass the sieve (you can use the fine mesh sieve with flour). Make the egg yolk and prepare it for use.
Step3:Soften the butter at room temperature until it can be easily poked by fingers. Mix the sugar powder with a scraper first (avoid splashing the sugar powder when using the eggbeater later). Use the electric eggbeater to whisk the butter at high speed until the volume is expanded, the color is lighter, and the butter is puffy.
Step4:Then put in the yolk powder twice and mix with the beater.
Step5:Low gluten flour and corn starch are sifted and added to the butter.
Step6:Mix it with a scraper and knead it with your hands to form a dough.
Step7:The dough should be slightly dry, not excessively wet, and not spread out because of drying. Divide the dough into 10 grams or so and knead it into small balls (this formula can make 20 biscuits at a time) and wrap it with plastic wrap. Refrigerate for 20 minutes.
Step8:Put a grease proof paper on the baking tray for standb
Step9:Take out the ball and put it in the baking pan. Press it with your thumb in the middle of the ball. Without too much force, the edge will naturally crack.
Step10:Preheat the oven for 155 degrees. 13 minutes (my petrel oven, model pe5456, capacity: 45 liters) and put it in the middle layer of the oven. Bake until the edge is slightly burnt yellow. Let it cool.
Step11:Finished product drawin
Step12:Finished product drawin
Cooking tips:1. Cook the eggs until they are well done, so that the yolks are dry and easy to press into mud. 2. Mix the yolk and powder evenly. Make the color of the mixture consistent. 3. In the last few minutes when baking biscuits, be sure to observe at any time. Take out the biscuits as soon as you find that they are colored, so as not to darken them. 4. Each oven has a different temper. The baking temperature and time should be observed and adjusted at any time according to the actual situation. For the first time into the baking pit, the parents should run in with their own oven several times to make each kind of dessert. Finally, the specific setting temperature and time of their own oven should be determined. 5. Finally, I wish you all success in baking. There are skills in making delicious dishes.
