[Margarita biscuit] - it's Crispy without chewing. A model of less oil and sugar recipe-Chinese Food-best chinese food recipes-cooking food

[Margarita biscuit] - it's Crispy without chewing. A model of less oil and sugar

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Margarita biscuit. It's said that it's named after a beautiful woman named Margarita. It's classic light yellow. It's Crispy enough to melt in the mouth without chewing. It's a model with less oil and sugar. It's very arbitrary in shape. It's also very simple. Don't miss the one who likes egg yolk.

Cooking ingredients

butter:50g

corn oil:40g

low gluten flour:100g

corn starch:100g

sugar powder:3040g

cooked yolk:2

Cooking Steps

Step1:1. Weigh 50g butter, 40g corn oil and 3040g sugar powder respectively in the kitche

Step2:2. Mix 100g corn starch and 100g low gluten flour evenly; prepare two boiled egg yolks for us

Step3:3. Add sugar powder and corn oil into the butter softened at room temperature and mix well; 4. Use the eggbeater to beat the butter ingredients until the color becomes lighter and thicker

Step4:5. Sift two yolks (you can use a scraper to scrape and press on the sieve. In this way, you can see that a layer of yellow powder will appear at the bottom of the sieve, which is a good yolk powder); 6. Mix the yolk powder and the butter paste evenly

Step5:7. Sift the mixed low gluten flour and corn starch into the butter and egg yolk paste mixed in step 6. Stir evenly for 10 minutes; 8. Knead all ingredients into smooth dough (at this time, the dough is slightly dry). Refrigerate for more than 1 hour

Step6:9. Take out the frozen dough, knead the dough, round it, put it on the baking tray and press it with your fingers; 10. Make all the dough into the same size shape

Step7:11. Preheat the oven at 170 degrees. Put the biscuits in the middle layer. Bake for 1520 minutes or so (I forgot to watch the oven. The baking time is a little longer. There are several black ones behind. Ignore ha, but it doesn't affect the taste).

Step8:Finished produc

Step9:Finished produc

Cooking tips:1. When boiling eggs, in the cold water pot, soak the eggs in cold water for a few minutes, and then turn on the medium heat until the water boils; boil the water for about 8 minutes and take it out. Put it in the cold water to cool; the yolk boiled to this degree is dry and easy to pass through the sieve; 2. The way of scraping and pressing the sieve with a scraper can be adopted when the yolk is screened. In this way, a layer of yellow powder will appear at the bottom of the sieve No, it's a good yolk powder. 3. The dough after refrigeration is more dry and hard. When you press it with your thumb, it's easier to bloom beautiful cracks. If there is no condition, you can not refrigerate it. There are skills in making delicious dishes.