Cranberry margaritas
By VicentaLakin
I LOVE TO MAKE MARGARITAS OF COOKIES, EVEN THOUGH IT'S HARD TO SIFT EGG YOLK, IT'S TOO TEMPTING JUST BECAUSE IT'S SO CUDDLY. IT'S EASY FOR ADULTS AND CHILDREN TO LIKE IT, BUT IT'S EASY TO SQUEEZE THEIR FINGERS AROUND THEM, SO IT'S PERFECT FOR HAVING A BABY WITH HIS SON, DEY, AND FOR NEW HANDS TO BAKE, ALMOST ZERO FAILURE. THIS MARGARITA, I PUT ON MY DAUGHTER'S FAVORITE CRANBERRY DRYER, WHICH IS BETTER. IT'S A GIFT。
Recipe Recommendations
- butter 100 grams
- powdered sugar 40 grams
- low-gluten flour 100 grams
- corn starch 100 grams
- cooked egg yolk of 2
- dried cranberries 30 grams
- milk fragrance
- roast
- three-quarters of an hour
- simple
Steps for Cranberry margaritas
1
Butter softening。
2
Powdered with sugar。
3
Eggs are cooked to peel off the protein and two are sifted into butter。
4
Cracked cranberries dried up with sifted low-banded flour and corn starch。
5
Scratchers were used to form a group, a fresh bag was loaded and the refrigerator was frozen for 30 minutes。
6
Take it out flat and split it into a little ball about 20 grams, flatten it。
7
The oven is preheated at 180 degrees and baked for about 10 to 12 minutes, so it's fine。
8
The finished product。