Chinese Food
Margarita biscuit
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Margarita biscuits are especially suitable for my novice baking enthusiast. They don't need many tools or special materials. They are simple and simple in appearance, but they taste crispy and delicious. They are instant in the mouth. Some of them are similar to Wangzai's small steamed bread.
Cooking ingredients
Cooking Steps
Step1:Beat butter - dice the butter after reheating. Add sugar powder and salt and beat with egg beater until the volume is slightly expanded and the color is slightly lighter. It is puff
Step2:Sift the yolk into powder and mix evenly into butter - (it's not easy to sift the ripe yolk. In fact, when sifting, press the yolk with a spoon. Squeeze the yolk through the screen. Then it's OK). Sift into the whipped butter. Stir evenl
Step3:Mix low flour - sift in the mixed low flour + corn starc
Step4:Knead to make dough - knead dough is an individual job. The state of kneaded dough should be slightly dry, not excessively wet, and not spread out due to drying. Put the dough in the refrigerator and relax for an hour (wrap the dough with plastic wrap and put it in the refrigerator freezer)
Step5:Knead small dough - knead into a ball (too much patience. Also need a certain amount of palm strength). Small dough with uniform size as much as possibl
Step6:Pressed into cookie shape - each ball is pressed into cookie shape with the palm of the hand (when pressed flat, the cookie will crack naturally
Step7:Bake biscuits in the oven. 170 ℃. 1520 minutes. Pay attention to observe the color during the baking process. If it's thicker, bake it more (the edge is slightly burnt yellow)
Cooking tips:1. Boiled egg in white water - boiled egg in cold water pot. Boil for 810 minutes after boiling. Remove and quickly put into cold water. On the one hand, it is convenient to peel the shell quickly. On the other hand, it can ensure the drying degree of the yolk and facilitate the screening. 2. It's convenient, fast and even enough to mix low flour and corn starch - pour low flour and corn starch into the fresh-keeping bag. Only when corn starch and low flour are mixed evenly can you ensure the instant fluffy feeling at the entrance of the biscuit. 3. It's a skill to make the size and thickness of the biscuit as even as possible.
