No-failure Margarita Cookies for Beginners
Overview
Margarita biscuits are easy to make and can be said to be a zero-fail biscuit for novices. Of course, I like its taste even more. It is so crispy that it melts in your mouth and makes you unable to stop mouthing.
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Ingredients
Steps
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The raw material picture is shown in the figure. Use a scale to weigh out 100g of low-gluten flour, 100g of cornstarch, 60g of powdered sugar, 100g of butter, and 1g of salt.
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Sift together the cake flour and cornstarch.
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Place the egg yolks on the sieve and press with your fingers to make the egg yolks into fine powder.
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After the butter has softened, add powdered sugar and salt. Use a whisk to beat until the volume is slightly enlarged, the color is slightly lighter, and it is puffy.
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Pour in the sifted egg yolks and mix well.
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After mixing evenly, add low-gluten flour and cornstarch. Knead the dough with your hands. Then cover with plastic wrap and refrigerate for 1 hour.
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Roll the refrigerated dough into 10g balls. Press the ball with your thumb. Don't use too much force. Just flatten half of the ball. The divided balls must be even, otherwise the color will be uneven.
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Preheat the oven, put it in the oven, heat it up and down at 170 degrees, and bake for 15 minutes, until the edges of the biscuits are slightly brown.
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Don’t rush when the biscuits are done. It’s best to eat them after they’ve cooled down. They’ll melt in your mouth, which is great!
