Margaret
By VicentaLakin
The English name of the margarita cookies is ltalian HardEggYolkCookies. A long time ago, while making cookies, a pastry baker remembered the name of the man in his heart and put his hand on the cookies, which gave birth to the margarita. Like Chinese wife cakes, there's a beautiful love story behind them. Margarita cookies are characterised by corn starch that has been added to the materials and lighted with low-banded powder, so the natural cracks that occur when you press the lasagna do not think to be a failure, but the cracks are the expression of the natural beauty of the cookie, which will remain in the baking. It is also because of the large numbers of scores that the tastes of the cookies are much better, and the smell of butter and eggs is mixed in the entrance, which is not greasy。
Recipe Recommendations
- low-gluten flour 100 grams
- corn starch 100 grams
- unsalted butter 100 grams
- cooked egg yolk of 2
- powdered sugar 60 grams
- salt 1 gram
- milk fragrance
- baking
- an hour
- ordinary
Steps for Margaret
1
It's sifted to thinner。
2
Butter cut small blocks of room softened。
3
Add sugar powder to be sent to the colours to be lighter。
4
Low-banded flour, salt, corn starch, mixed in and added to the yolk。
5
The flour was conflated with full butter with rubber razors and placed in a bag for about 30 minutes。
6
Frozen pasta is removed, divided into 10 grams of small agents, sphericalized, neatly coded on the grill。
7
With your thumbs, 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 15-20 minutes, and the edges are finely yellow。