Melt in your mouth---Margarita cookies

Overview

The English name of Margaret Cookies is ltalianHardEggYolkCookies (Miss Margaret who lives in Stresa, Italy). A long time ago, when a pastry chef was making biscuits, he muttered the name of his sweetheart in his heart and pressed his fingerprints on the biscuits. This is how Margaret biscuits were born. Like Chinese wife cake, there is a beautiful love story hidden behind it. The characteristic of Margaret biscuits is that cornstarch mixed with low-gluten flour is added to the material, so when the dough is pressed, beautiful cracks will naturally appear. Don't think that this is a failure. In fact, the cracks are the embodiment of the natural beauty of this biscuit, and the cracks will remain in this state during baking. It is precisely because of the addition of a large amount of points that the biscuits have a better and crisper texture, with the aroma of butter and eggs mixed in the mouth, refreshing and not greasy.

Tags

• baking
• afternoon tea
• cooked egg yolk
• corn starch
• low gluten flour
• unsalted butter
• powdered sugar
• salt

Ingredients

Steps

1. 1 Sift the cooked egg yolk into a fine paste to make it more delicate.

   

2. 2 Cut butter into small pieces and soften at room temperature.

   

3. 3 Add powdered sugar and beat until the color becomes lighter and the volume increases.

   

4. 4 Sift together low-gluten flour, salt, and cornstarch, and add egg yolks.

   

5. 5 Use a rubber spatula to thoroughly mix the flour and butter into a dough, then place in a plastic bag and refrigerate for about 30 minutes.

   

6. 6 Take out the refrigerated dough, divide into small pieces of 10g each, roll into balls, and place them neatly on the baking sheet.

   

7. 7 Use your thumb to flatten the small balls one by one until natural cracks appear.

   

8. 8 Preheat the oven to 170 degrees, set the middle rack, and bake for 15-20 minutes until the edges are lightly browned.