Chinese Food
Margarita biscuit
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This is my favorite biscuit. Because Marguerite is very familiar with it. I've made a lot of it. I didn't make it according to the original recipe. I made it again today. Record it.
Cooking ingredients
Cooking Steps
Step1:Sift the cooked yolk. Sift the low flour corn starch mixture.
Step2:When the butter is broken, add sugar powder, salt, beat until white. Then add the sifted egg yolk. Mix well.
Step3:Next, add the mixed powder. Mix well by pressing. In fact, it's much more reliable to use your hands. First mix with a scraper until you can't see the wet butter. Then use your hand
Step4:The mixed dough is soft and not loose. It can be kneaded into a dough
Step5:I divide it into about 7g balls. Put them on the baking tray. Press them down with my thumb. Each one is different. It's beautiful like a sunflower
Step6:Preheat the oven for 170 degrees. 15 minutes (not taken out after baking. Stuffy for 2 hours). The color is light, crisp and not greasy.
Cooking tips:In order to make it for children, I have reduced the sugar and made it smaller. I think the sweetness is just good. It's not sweet. If you want to make large pieces, you can extend the baking time properly to make delicious dishes.
