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Zero failure biscuits that can definitely improve baking confidence --- Margaret biscuits
Sometimes baking really tests patienceIt is often a slow self-confidence that is hit by constant failureIt's also very interesting to find something when communicating with friendsFor example, I succeeded once in making Qifeng cake and never failed againFriends encounter all kinds of difficultiesBut I failed many times as a chieftainSo far, I haven't reached the elegant hall, so I have to digest it internallyHowever, this Margarita biscuit not only has an elegant nameIt is also rare to be called the best cookie with zero failureHaving a try can definitely improve your confidence in the baking industry
Step 1 . Material drawing
Step 2 . After the butter is softened, add sugar powder and salt, and use the egg beater to beat until the volume is slightly expanded, showing a puffy shape.
Step 3 . Put the cooked egg yolk on the screen and press with your fingers to make the egg yolk pass through the screen and become the fine yolk powder.
Step 4 . Pour the sifted egg yolk into the butter and stir well.
Step 5 . Sift low gluten flour and corn starch.
Step 6 . Pour the sifted flour into the butter mixed with egg yolk, and knead it into dough by hand.
Step 7 . Wrap the dough in plastic wrap and refrigerate for 1 hour.
Step 8 . Take out the frozen dough, take a small piece and knead it into a small ball. Place the small ball on the baking tray and press it flat with your thumb. When pressed flat, the biscuits will have natural cracks. Make all cookies in turn, and put them into the middle and upper layers of the oven, 170 degrees, 15-20 minutes, and the edges will be slightly brown.
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