Margarita biscuit is the easiest way for beginners. It has the lowest failure rate, but it tastes the best. Today, let's explain the way for beginners.
Margarita cookie practice:
1. Boil two boiled eggs and take the yolk. Put the yolk on the screen and press it with your fingers to make the yolk pass through the screen and become the yolk powder.
2. After the butter is softened, add sugar powder and salt, beat with egg beater until the volume is slightly expanded, the color is slightly lighter, and the butter is puffy
3. Pour in the sifted yolk and stir well. Sift the low gluten flour and cornstarch into the butter and knead it into dough.
4. The state of the dough should be slightly dry, not too wet, and not spread because of drying. Wrap the dough with plastic wrap and refrigerate for 1 hour.
5. Take out the frozen dough, take a small piece and knead it into a small ball. Place the ball on the baking tray and press it with your thumb. When pressed flat, the biscuit will crack naturally.
6. Make all the pancakes in turn, put them in the upper middle layer of the oven, 170 degrees, 15-20 minutes, with the edge slightly burnt yellow.