Health benefits
Butter: low protein
Ingredients
Cooked egg yolks ( 2 ) | Icing sugar ( 55g ) |
Low-gluten flour ( 200g ) | Butter ( 100g ) |
Salt ( 1g ) |
How to make margarita cookies
1. Prepare all ingredients and weigh the proportions.200g of cake flour (you can also add 100g of corn starch to 100g of cake flour), 55g of icing sugar, 100g of butter, 1g of salt, 2 boiled eggs and take the yolk part.
2. After the butter has softened naturally, pour it into a large bowl without water.
3.Add sifted icing sugar and salt.
4.Use a spatula to stir evenly.
5.Use an electric egg beater to beat until the volume is slightly enlarged and the color becomes lighter.Just white.
6.Put the egg yolk into the sieve and press it with a spoon until it becomes fine.
7. Stir evenly with the butter in the previous step.
8. Sift the cake flour and add it to the whipped butter.
9. Stir it with a spatula first.
10. Then knead it into a smooth dough with your hands.
11. Wrap the kneaded dough in plastic wrap and place it in the refrigerator for 1 hour.
12. Take out the refrigerated dough and roll it into small balls, about About 8g.
13. Preheat the oven to 170℃ for 5 minutes.Place the small balls spaced apart on a baking sheet lined with greaseproof paper.
14.Press it flat with your thumb.Natural cracks will appear when you press it flat.
15. Flatten all the small balls with your thumb, pay attention to the space between each piece Leave a gap.
16. Place in the oven and bake at 170℃ for 15 minutes.
17.After the cookies are baked, let them cool naturally and then you can eat them.
18.Margarita biscuits, crispy and delicious, so delicious!
19. Share it with your friends.
Tips
1.The low flour in the biscuits can be replaced with an equal amount of low flour and cornstarch, which will make the texture more fluffy.
2.The icing sugar can also be replaced with white sugar.
3.The refrigerated dough will be relatively dry and easy to crack when pressed.The finished product will look good.You can also bake it directly without refrigeration.
4.Don’t rush to flatten the rolled balls.Press them again before putting them in the oven to avoid the flattened biscuit pieces losing moisture and becoming dry and breaking.The resulting cracks will not look good.
5.There are no special regulations on the size of the small balls for making biscuits.If you like to eat larger pieces, roll them into larger balls and bake them for a longer time.
6.The baking time in the oven depends on your personal oven.The edges of the baked biscuits will be slightly browned before they are ready.
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