Chinese Food
Colorful Margaritas
(160618 views)
Cooking ingredients
Cooking Steps
Step1:Butter softens at room temperature. Add sugar and salt.
Step2:Beat with the beater until fluffy.
Step3:Add the sifted yolk.
Step4:Sift in the low gluten flour and corn starch. Mix well. Feel a little dry. It doesn't matter. Then divide them into three parts on average.
Step5:Add a kind of fruit flavor powder to each dough and knead well. Wrap them with plastic wrap. Refrigerate for about an hour.
Step6:Take out the frozen dough. It will feel a little dry and hard at this time. It will become soft after a few rubs by hand. Take a little of each of the three colors, and then combine them to form a small ball.
Step7:Spread oil paper on the baking tray. Put the small balls in order one by one. Press the natural cracks with your thumb.
Step8:Preheat the oven at 165 ℃ for 10 minutes. Cover the tin paper and bake for 23 minutes in the middle layer. The time depends on the size of the small ball. Take it out after baking and let it cool slightly. It must be cool before taking it out. Otherwise, it will break easily.
Step9:Finished products. I sealed them in plastic cans. It's OK to eat them in a week.
Cooking tips:It's too late for butter to soften in advance. It can make full use of the fermentation function of the oven. It can be finished when it's adjusted to about 35 ° C and half an hour. Because it's too cold to do it today. And I don't have time to watch it at home. I just put it in the sun for two hours. It's completely softened. Haha. I don't know if anyone has done it like me. At first, I was going to put 5g each. Later, I saw that the color was too light. I added 5g each. The effect was good. Because my home uses the most common oven, so we must cover the tin paper when baking. Otherwise, we can't see other colors after baking. They are all light chocolate. There are skills in making delicious dishes.
