Cooking Steps

1. 

   Step1:Boil the eggs in cold water, take the yolks and sift them (twist them into the sieve by hand and press them through the sieve

2. 

   Step2:Soften 100g butter at room temperature, add 60g sugar powder and 1g salt into the eggbeater and stir until it is fluffy and foamy

3. 

   Step3:Add sifted egg beater into butter paste and stir evenly at low spee

4. 

   Step4:Sift 100g of low gluten flour and 100g of corn starch into the butter and egg yolk paste and knead until smoot

5. 

   Step5:Refrigerate with plastic wrap for 1 hou

6. 

   Step6:Pull out a small piece of round fingers and press it into the shape of Margarita biscuit. Preheat it at 170 degrees for 15 minutes