Chinese Food
Margarita biscuit
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Mom wants to go back to Inner Mongolia. She wants to bring some delicious food to grandma. But Grandma doesn't have a tooth. I just found this recipe and made a grandma to eat. It's really soluble at the entrance. I hope grandma likes it. This original recipe is from Jun Zhi. I'll make some changes.
Cooking ingredients
Cooking Steps
Step1:Boil two eggs. Use the yolk.
Step2:Butter softened with sugar and sal
Step3:Until the volume is slightly expanded and loos
Step4:Put the egg into the sieve. Press it with your fingers. It is the egg that has been sieved. After it has become the egg foam, pour it into the whipped butter
Step5:Then add the low gluten flour and cornstarch and knead them into a dough. The dough should be dry and slightly wet. If some dry powder is not afraid. Because the butter temperature is too low. Then wrap it in plastic wrap and refrigerate for half an hou
Step6:Make a small ball with your hand. Then press it with your big finger in the palm of your hand. It will crack naturally after pressing.
Step7:Preheat the oven for 170 degrees. Heat the middle layer up and down for 15 to 20 minutes. Observe that the edge of the biscuit is colored
Cooking tips:It's hard to knead this dough. Maybe it's because butter is hard to form in cold weather. But the same can be done. I've reduced the sugar of the original recipe. It's only 20g. Try to eat less sweet. It's hard to knead the dough into a small ball after it's taken out of the refrigerator. And it's not nice to press it with the big finger on the baking tray. So I knead it into a ball with my hand. Then I flatten it with the big finger in the palm of my hand so it's not easy to break and cook delicious dishes.
