Chinese Food
Simple and delicious Margaritas
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I always wanted to make this biscuit. It's said to be delicious. Let the oven rest for a year and a half. Now it's on. In order to make delicious food for Junbao, let's start with this simple and easy to make Margarita biscuit.
Cooking ingredients
Cooking Steps
Step1:Weigh 100g low gluten flour for use.
Step2:Weigh 30g sugar powder + 1g salt.
Step3:Say 100g corn starch.
Step4:Pass the cooked yolk through a sieve. Squeeze it through with a spoon.
Step5:Soften the butter and add sugar and salt. Beat it up with a beater (until it's bulky, lighter and fluffy). Then add the sifted yolk. Stir well.
Step6:Sift the low gluten flour and cornstarch into the butter.
Step7:Mix and stir. The dough is slightly dry at this time. It is not too wet but can also form. Wrap it in a fresh-keeping bag and refrigerate it for 1 hour. (is it refrigerated or not
Step8:After cold storage, I took out a small ball divided into one. My dough is 390g, and I divided it into 39 10g small balls with an electronic scale (you can watch the points yourself if it's too troublesome. Don't be so strict
Step9:After distribution, press with your thumb. The ball will naturally form a pattern.
Step10:Look. The pressed biscuits have formed. Meimeida
Step11:Put it in the preheated oven. 165 ℃. 1520 minutes. The edge is a little yellow.
Step12:Well done. It tastes like the smell of steamed bread. If you want to do it, learn it.
Cooking tips:Butter doesn't have to be whipped up. It's better to puff it up. When the yolk is sifted, it is better to press it with a spoon to pass through the screen. Don't press too hard on the biscuit embryo, or it will be raw if it is cooked in the middle. There are skills in making delicious dishes.
