Health benefits
Butter: low protein
Ingredients
Butter ( 85g ) | Low-gluten flour ( 85g ) |
Corn starch ( 85g ) | Powdered sugar ( 40g ) | Cooked egg yolk ( 2 pieces ) | Salt ( 1g ) |
How to make margarita cookies
1. Soften the butter in advance and add powdered sugar and salt.
2. Use an electric egg beater to beat the butter until it is white and fluffy.
3.Sift in the cooked egg yolks.
4. Then sift in the mixture of low-gluten flour and cornstarch.
5. Knead the dough with your hands, put it into a safety bag and put it in the refrigerator for one Hour.
6. Take out the refrigerated dough, divide it into small doughs of the same size, and roll them into rounds.Put into baking pan.
7.Use your thumb to gently press flat one by one, then it will feel natural There are beautiful cracks.
8. Place in the middle layer of the preheated oven and bake at 170 degrees for 15 minutes..
9. Take out the baked cookies and place them on the baking grid to cool.
10. Crispy and melt-in-your-mouth.
11.Rendering.
Tips
1.The egg yolk must be cooked, not liquid.2.When sieving the egg yolks, just press them firmly with a spoon.3.I am using a non-stick baking pan, so there is no grease paper.If it is not a non-stick baking pan, it must be greased with grease paper.4.The temperature and time of the oven are for reference only, please refer to your own oven.
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