Chinese Food
Margarita biscuit
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Cooking ingredients
Cooking Steps
Step1:This is a picture of all the material
Step2:Boil two eggs with water and take the yolk. Put the yolk on the screen and press it with your fingers to make the yolk break through the screen.
Step3:When butter is softened, add sugar and salt. Beat with an egg beater to lighten the color.
Step4:This is the state of mixing sugar powder and salt.
Step5:Pour in the sifted yolks. Mix well with the butter.
Step6:Sift the low gluten flour and cornstarch and add them to the butter. Knead the dough by hand.
Step7:This is a picture of dough. The dough should be slightly dry. It will not be too wet. It will not spread because of drying. Then wrap the dough with plastic wrap and refrigerate it for 1 hour.
Step8:Take out the dough from the refrigerator. Take a small piece and knead it into a small ball (about 10g). Put the small ball on the baking tray and press it with your thumb. When you press it, the biscuit will crack naturally.
Step9:Preheat the oven at 170 ℃ for 5 minutes. Put the pancake into the middle layer of the oven. Bake at 170 ℃ for 1620 minutes. Observe the color of the edge of the biscuit as the case may be.
Step10:After taking out the biscuit, it will taste better after cooling at room temperature. It's crispy.
Cooking tips:1. The weight of this material can make 40 cookies. 2. The ripe egg yolk may still be wet when passing through the screen. At this time, press with your fingers to screen out the broken egg. 3. Butter can be softened as long as it is at normal temperature, but it should not be melted into oil. 4. Finally put the dough into the refrigerator to make it harder. It's convenient for the cracks to be more beautiful when pressing with fingers. It's not too hard to press. There are skills in making delicious dishes.
