Margarita cookies
By VicentaLakin
Classic ratio of material: 100 grams of low-banded flour corn starch, 60 grams of butter, 100 grams of dried eggs, two pans of dried egg, ready to taste, sweetly
Recipe Recommendations
- ordinary flour 60 grams
- corn starch 80 grams
- soft white sugar 30 grams
- butter 75 grams
- cooked chicken egg yolk of 2
- sweetening
- melting
- an hour
- ordinary
Steps for Margarita cookies
1
Butter, waterproof。
2
Join the sugar and mix it for a while。
3
Precised egg yolk, wiped out with a small sifter, sifted in a nine-yang soy machine。
4
At this point, the butter was a little condensed, a little twitched, and the colours became light。
5
Sift in flour and starch, mix。
6
many of the squares are said to be a noodle, which cannot be rubbed at all, and the result is a group of zuan. cover the film and freeze it in the fridge for 30 minutes。
7
It's a cold pasta, it's hard and it's easy, it's soft when it's squeezed in small pieces. It's time to heat up the tiara with a little fire。
8
It's a ball. It's 20 of them. It's just like Osanmaru。
9
Take a little noodle, press the thumb of the other hand and then see the ball flat, with cracks on the edge。
10
Press it one by one, put it in the jar, little fire。
11
The whole process was light fire, and after 10 minutes of color change, it was turned and branded. Four or five times back and forth, this thickness, with a small fire, one hour。
12
The one at the top of the plate is broken, it's good and sweet。