Health benefits
Butter: low protein
Ingredients
Low-gluten flour ( 60g ) | Corn starch ( 60g span> ) |
Butter ( 60g ) | Powdered sugar ( 30g ) |
Cooked egg yolks ( 2 pcs ) | Condensed milk ( 5g ) |
Salt ( 0.5g ) | Cranberry ( appropriate amount ) |
Rum ( Moderate amount ) |
How to make cranberry margarita cookies
1. After the cooked eggs are cooked, take the yolk, sift it and set aside, about 30g.
2.Unsalted butter softened at room temperature
3.Add powdered sugar and salt, beat until fluffy
4.Add condensed milk, continue to beat until the color becomes lighter and fluffy, Add sifted egg yolks.
5.Sift and add low-gluten flour and corn starch , cut and mix until there is no dry powder and form a ball.
6. Let stand at room temperature for about 20 minutes, divide into portions Make each small portion of 8~9g into balls.
7. Soak cranberries with a little rum After about 20 minutes, drain off the rum and pat dry on absorbent paper.
8. Place the cranberry on the dough ball , press out the hole with your thumb.
9.Preheat the oven to 170℃, middle and lower layers, 16 minutes It's done when the edges start to turn slightly brown.
10.Finished Picture
Tips
1.Use the back of a spoon to crush the egg yolks when sifting them Press, this is very convenient.
2.After forming the dough, let it rest for a while to allow the water to evaporate, which makes it easier for natural cracks to appear.However, I personally think that my square dough is quite dry and can be used directly.Some people know how to knead it.Let it rest after forming into small balls to make it easier for cracks to appear.You can make appropriate adjustments according to your own dough conditions.
3.Pay attention when the baking time reaches the last few minutes.When the edges start to color, it is almost ready to be baked.
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