Dried Mango Margarita

Overview

When it comes to the most commonly used dried things in baking, they are none other than dried mango and dried cranberries! If cranberries are the best partner for baking, then I think dried mango is not bad either! What I tried today was dried mango. It was sour and sweet and very delicious! If you love food, come and try it! The weather was gloomy and the photos were gloomy, but I edited them to look like the sun is shining! All I can say is that the APP developers who post-retouch pictures on mobile phones are amazing!

Tags

• baking
• cooked egg yolk
• corn starch
• dried mango
• low gluten flour
• unsalted butter
• powdered sugar
• salt

Ingredients

Steps

1. 1 Have all required materials ready. (PS: Boil the eggs in advance and take out the cooked egg yolks. Don’t let the soft parts appear, they must be cooked thoroughly!)

   

2. 2 Soften unsalted butter at room temperature. Sift in powdered sugar and a pinch of salt and mix well. (PS: It can be flattened just right if you press it lightly with your fingers.)

   

3. 3 Use a whisk to beat until fluffy and white in color. (PS: If the unsalted butter is too thin, you can put it in the refrigerator for a few minutes before whipping it.)

   

4. 4 Sift in the egg yolks through a flour sieve. (PS: Remember to sift while it is hot! Otherwise, you will waste time because the cold egg yolks will be difficult to filter through the sieve! Remember to clean the flour sieve immediately after sifting!)

   

5. 5 Sift in low-gluten flour and cornstarch.

   

6. 6 Add chopped dried mango.

   

7. 7 Knead evenly with your hands to form a dough. (PS: Because different brands of flour have different "water absorption", the "95g unsalted butter" I used just fits the "85g Xinliang brand low-gluten flour + 85g cornstarch + 36g powdered sugar" in my formula. If you encounter a situation where the dough cannot be kneaded, just add a little more butter! If you are not sure, just start adding the low-gluten flour, add it little by little, and knead it until it forms a dough!)

   

8. 8 Put the dough in the refrigerator for 20 minutes, take it out, roll it into 15g small balls, place it in the baking pan, and flatten it gently with your fingers! (PS: Only small cracks appear around the small dough ball! Do not press it to the bottom, just press it gently!)

   

9. 9 Put in the oven, upper and lower tubes, 150 degrees, 30 minutes. (PS: Remember to preheat the oven to 150 degrees 10 minutes in advance! After entering the oven, remember to observe carefully. Different ovens have different "tempers"! So not every oven may be 30 minutes! You need to observe at any time!)