Cooking Steps

1. 

   Step1:Preparation work - 1) soften 100g butter; 2) boil 2 eggs. Take yolk and crush; 3) take 100g low gluten flour and 100g corn starch respectively. Sift and mix.

2. 

   Step2:After the butter is softened, put in sugar and salt. Beat it with an egg beater. It's slightly swollen, slightly lighter in color and puffy.

3. 

   Step3:Pour in the sifted yolk (it can be sifted with a small spoon). Or crush the yolk as much as possible and mix in. Stir well.

4. 

   Step4:Mix the sifted corn starch and low gluten flour into the butter and knead it into dough. The dough should be slightly dry and not too wet. If it is too wet, it can be put into a fresh-keeping bag and refrigerated for half an hour.

5. 

   Step5:Take a small piece of dough and knead it into a small ball. If the room temperature is too low and the dough is too dry, you can knead it a little longer. The hand temperature will soften the butter in the dough. Naturally, you can knead it into a small ball. Knead as much as possible into small balls of the same size, so that the color and taste will be the same when the baking time is the same.

6. 

   Step6:Put the small ball on the baking tray. Press it with big thumb. When you press it, the natural pattern of the ball will appear.

7. 

   Step7:Put it in the preheated oven. 170 ℃. 1520 minutes. The edge of the biscuit is a little yellow. Attention. Each oven has different tempers. The specific time should be controlled separately. It's better to watch the last few minutes. Don't burn it. Ready to eat margaritas are ready to bake.