Zero Failure Margaret

Overview

Margarita is a biscuit with a high success rate. It requires common materials and does not require a mold. It is perfect for novices

Press the cooked egg yolk onto the sieve with a spoon until it becomes egg yolk velvet
Pressed egg yolk velvet
After the butter is softened at room temperature, add powdered sugar and salt
Use a whisk to beat until slightly swollen and white
Add egg yolk
Mix well
Sift in flour and cornstarch
Use a rubber spatula to mix evenly until the dough is very loose
Use your hands to knead the loose dough into a dough. Don’t knead it too much. Just make it into a ball
Put the dough into a plastic bag and refrigerate for one hour
Take out the dough and divide it into small pieces of about 9 grams, roll them into balls and place them on the baking sheet (this recipe can make about 40 pieces, and a household 30-liter oven requires two ovens)
Use your thumb to lightly press the dough, and natural cracking lines will appear
Set the middle level of the oven to 170 degrees and bake for about 15 minutes. The edges will be slightly brown (your own oven is different and the temperature is different, so you have to master it yourself, but generally 170 degrees is enough. The temperature requirements of this biscuit are not too high)
It’s baked, not bad
Place the baked biscuits on the baking rack to cool, remember to keep them sealed
Taste a piece of cake that is crispy and sweet and melts in your mouth. Please give it a try