Ingredients
Low-gluten flour ( 50g ) | Corn starch ( 50g ) |
Cooked Egg yolk ( 1 ) | Sugar ( 25g ) |
Butter ( 45g ) |
How to make margarita cookies
1. Prepare all required materials.
2. Soften the butter at room temperature, add sugar, and beat to volume with an electric whisk become larger and whiter in color.
3. Sift the cooked egg yolk into the whipped butter, stir evenly, granular state.
4. Mix corn starch and low-gluten flour into step 3 and mix well..
5. Knead into a dough and put it in the refrigerator for about an hour.
6.Refrigerate, take out, divide into small squeezes with an average of 15g each, and roll into rounds balls and place in baking pan.
7. Use your index finger to press the dough as shown.
8. Preheat the oven to 170 degrees with upper and lower heat, and bake the middle rack for 15 minutes.Keep an eye on the oven during the baking process.The temperature of each oven is different and one side may be overbaked.
Tips
1.If the butter is hard and has not softened in advance, like me, you can first melt it into a liquid by insulating water, and then condense it into a soft solid in the refrigerator.
2.Margaret dough has very little stickiness.When kneading small dough, you can squeeze it with both hands to form a ball.
3.The amount of my recipe is almost enough to make 12 margarita cookies.If you want to make more, you can double the amount in the recipe.
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