Chinese Food
Little mushroom Margarita
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I don't know how many bakers bought the oven for the first time. Start with Marguerite? There's a special feeling for Margarita cookies. This dessert is my first close contact with baking. I remember that the house was full of fragrance that night. When I saw the success of the baking work, I could not express my sense of achievement and joy. The margaritas I made before were round biscuits. I felt a little monotonous, so I made a lovely little mushroom shape. It was very popular with my children~-
Cooking ingredients
Cooking Steps
Step1:Butter softening at room temperatur
Step2:Use a small sieve to sift out the fine yolk chips for the cooked yolk. Use it for standby; mix the low gluten flour and corn starch to sift. Use it for standby.
Step3:Butter softens. Beat with sugar until light.
Step4:Put in the sifted yolk. Stir well.
Step5:Add flour and cornstarc
Step6:Make dough by hand, wrap it with plastic wrap and refrigerate for half an hour.
Step7:Take out the dough, knead it into mushroom head and mushroom stem, and drain into the baking tray.
Step8:Preheat the oven 170 degrees. Heat up and down the middle layer for 15 minutes. The mushroom stem ripens quickly. You can take it out and bake the mushroom head again.
Step9:Take it out and let it cool.
Step10:The chocolate melts. Then the biscuits are spliced in the shape of mushrooms
Step11:It can also be shaped with the help of molds. When the chocolate is cold, it's fixed
Step12:Finished product
Step13:Pack it. Send it to baby and her classmates
Cooking tips:The oven temperature is adjusted according to the actual situation of the oven. Observe the coloring at any time. There are skills in making delicious dishes.
