Chinese Food
Margarita biscuit
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The special feature of this biscuit is the addition of ripe egg yolk. It tastes very delicate. The taste is instant.
Cooking ingredients
Cooking Steps
Step1:Prepare food for us
Step2:Sift the yolks of the cooked eggs. Put the eggs into the sieve. Press with the silica gel scraper continuously until all the eggs are sifted.
Step3:After the butter is softened, add sugar powder and salt, and beat with an egg beater until the color becomes lighter, the volume expands, and the butter becomes puffy. Add the sifted yolk powder and mix well.
Step4:Mix the low gluten flour and corn starch evenly. Sift them. Add them to step 3. Knead them into dough by hand. Wrap the plastic wrap and refrigerate for 1 hour.
Step5:Divide the refrigerated dough into small circles. Put it into a gold free plate. Press it with your thumb into cracks. Preheat the oven in advance. Bake the upper and middle layers at 170 ℃ for 20 minutes until the edges are slightly burnt yellow.
Step6:The biscuits are soft. It's crispy and delicious to wait for natural cooling.
Cooking tips:1. The dough should be slightly dry, not too wet, and not too dry to disperse. 2. Put it in the refrigerator to make the dough dry and hard, and press out the nice cracks. If there is no condition, it can not be refrigerated. 3. when cooking eggs, cool the underwater pot. Soak it in the pot for a few minutes, then boil it over medium heat. Boil the water after boiling for 8 minutes. Remove it and immerse it in the cold water for cooling. There are skills in making delicious dishes.
