Black Sesame Margaritas
By VicentaLakin
It's natural for the oven to be baked for a long time, and today it's time to make a margarita biscuit suitable for new hands. In particular, Zhisheng likes me to put black sesame in my mind at all points, and today's Margaret has, as usual, some black sessa mitts, which, although the easiest of all the failed cookies, is truly overwhelming. And the name "Margarita" sounds particularly elegant and romantic, with more hospitality, while drinking coffee and eating cookies with friends and talking about the story behind "Margarita" cookies。
Recipe Recommendations
- low-gluten flour 100g
- cooked chicken egg yolk of 2
- salt 1g
- black sesame 10g
- corn starch 100g
- unsalted butter 100g
- powdered sugar 60g
- milk fragrance
- roast
- three-quarters of an hour
- simple
Steps for Black Sesame Margaritas
1
Creamed egg yolk is sifted to the fine。
2
Butter cut small blocks of room softened。
3
Add sugar powder to spread to colour to fade。
4
Corn starch and low-banded flour were mixed evenly in advance, and flour was sifted with salt, black sesame and yolk。
5
Flour is conflated with full butter with rubber razors and is frozen in a bag for about 30 minutes。
6
The frozen pasta is removed into 10 grams of small agents, sphericalized and coded in the oven。
7
With your thumb, you flatten the ball one by one, and there's a natural crack。
8
The oven is preheated at 170 degrees, mid-level, baked for 16 minutes, and the edges are finely yellow。