Yogurt cranberry margarita
By VicentaLakin
Margaret is a story-based pastry that tastes like her own. With a lot of egg yellow in the pastry, it tastes like milk and yolk, and a taste of it in the mouth is absolutely different for you
Recipe Recommendations
- butter 200g
- salt 2g
- low-gluten flour 200g
- the cranberry 60g
- powdered sugar 50g
- cooked chicken egg yolk of 4
- corn starch 200g
- yogurt 50ML
- sweetening
- roast
- half an hour
- simple
Steps for Yogurt cranberry margarita
1
Prepare food, soften the butter at room temperature
2
When the butter is released, it is poured into sugar powder and salt, fully mixed with an egg-beater
3
Crush the egg yolk into the pot, then mix the egg yolk with butter with an egg-beater
4
Cut the cranberry with a knife and pour it into a mixed container. Medium
5
Smash it evenly with an eggbeater
6
Sifting low-banded flour with corn starch in advance and sifting it to already mixed containers! Flour should be in a state of drying, but it can also be a ball, and then wrap it up in the freezer room in the fridge for about half an hour
7
That's the way it's made. Make the dough a 15-gram little noodle, then rub it in one hand and squeeze it into a natural crack with a soft finger!
8
The last step is to put it in the oven! I used a small oven set at 160 degrees for 20 minutes。
9
When the time comes, it's soft. Don't worry, it'll be soft soon
10
That's how it feels to be cool