Health benefits
Butter: low protein
Ingredients
Low-gluten flour ( 100g ) | Corn starch ( 100g span> ) |
Cooked egg yolk ( 2 pieces ) | Powdered sugar ( 50g ) |
Butter ( 90g ) | Salt ( 1g ) |
How to make Margarita Cookies
1.Weigh the required materials.Boil the egg whites of two eggs and remove the yolks.Remove the butter from the refrigerator and cut into small pieces to soften at room temperature.
2. Use the back of a spoon to crush the egg yolk on the strainer and sift through it.
3.The yolk after sifting is very delicate.
4. Add powdered sugar and salt to the softened butter.
5.With the electric mixer off, stir the powdered sugar and butter first.This will prevent the powdered sugar from splattering everywhere when whipping.Then start beating.
The whipped butter will expand in volume and become lighter in color.
6.At this time, pour in the sifted egg yolk and mix evenly with a spatula.
7. Mix the cake flour and cornstarch and sift in.
8. Mix well with a spatula and knead into a ball with your hands.
9. Wrap the dough with plastic wrap or plastic bags and put it in the refrigerator for an hour..
10. Take out the refrigerated dough and divide it into pieces of about ten grams.Shape the left and right small amounts into small balls.
(By the way, it’s best to rub and press at the same time.Just rub and press one at a time to prevent it from drying out.)
11. Use your thumb to press from the middle, and natural cracks will appear around it.
12. All pressings are completed.
13.Put it into the preheated oven and bake at 180℃ for 15 minutes.about.
14. After taking it out of the oven, move it to the grill to cool.
15. The crispy cake will fall apart, so be careful when handling it.Will be crushed.
16. Finished product picture.
17. Finished product picture.
18. After cooling, store in a crisper and sealed.
Tips
When boiling eggs, put the eggs in cold water, soak them in cold water for a few minutes, then turn on medium heat until the water boils.After the water boils, cook for about 8 minutes, take it out and cool it in cold water.
Egg yolks cooked to this level are relatively dry and can easily pass through the sieve.
The refrigerated dough is drier and harder, and it is easier to develop beautiful cracks when pressed with your thumb.If there are no conditions, it does not need to be refrigerated.
To make this biscuit, it is best to use powdered sugar, which will give it a more delicate texture.
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