Chinese Food
Margarita biscuit
(98387 views)
Only food can make you happy. A kind of biscuit that can be melted in the mouth. It's crispy and delicious. It's suitable for all ages. Very suitable for children
Cooking ingredients
Cooking Steps
Step1:Get all the ingredients ready. Note - the eggs should be cooked thoroughly. Cook for about 8 minutes. Take the yolk for us
Step2:Soften the butter. Add sugar powder and salt and stir until the volume expands. The color will turn white. What bothers me in winter is that butter softens very slowly at low temperature. Method: blow it with the blower. Then stir it with the eggbeater. It will soften later.)
Step3:Put the egg yolk into the sieve. Press it with your fingers to pass the sieve.
Step4:Mix the sifted yolk and butter together and set asid
Step5:Sift in 100g low gluten flour and 100g corn starc
Step6:With non stick disposable gloves, mix the flour and butter evenly until the dough is smooth.
Step7:Put it in the plastic wrap. Refrigerate it for one hour and then use it for standby. (not frozen. It's refrigerated. Refrigerated
Step8:Take out the refrigerator and knead it into small circles. The distance is about 2cm. When kneading the last part, heat the oven up and down for 170 minutes and preheat for 1015 minute
Step9:Press the small circle with your thumb to form a natural crack. Just press it. Then place in the middle of the oven. Heat up and down 170 degrees. Bake for 1520 minutes. See your own oven for details. Adjust the proper temperature and time for baking.
Step10:Product appreciatio
Step11:Appreciation of finished products.
Step12:Instant in the mouth. Very suitable for children and the elderly.
Cooking tips:1. After baking, the taste is egg like. If you don't like it, you can drop a few drops of lemon juice in Fig. 2. 2. You can add a little black sesame in Figure 4. In this way, you can bake another delicious Margarita with different taste. 3. Or add an almond in the groove after Figure 9. They are all delicious. There are skills in making delicious dishes.
