The sou margarita
By VicentaLakin
Although the ovens have always been in place, the real start of bakery has been impossible since March this year. Every time I see a cake, bread, cookies are worth it. Friends come to my house as guests to make some tea for them to praise them, and I feel so happy. So baking is a happy process. Remember the first cranberry cookies, they were all burnt. My family has always encouraged me, kept me up, and I've been working on these cookies because they're mom's favorite, and they've been doing them once a few days, and they've been feeling good
Recipe Recommendations
- butter 200g
- low-gluten flour 200g
- corn starch 200g
- cooked chicken egg yolk of 2
- powdered sugar 40g
- salt 1g
- sweetening
- roast
- half an hour
- simple
Steps for The sou margarita
1
butter room 200g softened, 40g sugar powdered, 1g salt sent to light。
2
When two eggs are boiled, the egg yolk spoon is sifted, which makes the taste more subtle and mixed。
3
low-banded flour 200g mixed with corn starch 200g and sifted to the butter basin just now。
4
Scratch, tweak, put in a bag for an hour
5
a tarpaulin or tarpaulin, divided into a group of 15 g or so, rounded up with a finger pressure to produce a natural crack
6
Get in the oven. 160 degrees up and down. About 15 minutes. It'll be better when it gets cold. Eat