Multi-flavored margarita·The starting point of baking·
Overview
I chose Margarita for my first time using the oven. It’s the first choice with a nice name, delicious taste, convenience and ease of cooking! Call me Sanhao Biscuit≧∇≦
Tags
Ingredients
Steps
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Boil the eggs first, two! You should be able to do it. Heat the water, throw it in and cook over medium-low heat for about 10 minutes to make sure the center is cooked. Take it out and let it cool. Take out the yolk in the center and dispose of the egg white and eggshell yourself.
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By the way, the butter should also be taken out in advance and softened before use. 60g of powdered sugar, 100g of butter, 100g of cake flour, and 100g of eagle chestnut flour are easy to remember.
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Beat the innocent butter and powdered sugar like this (*/ω＼*)
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Sift the egg yolks through a sieve and continue to mix evenly with a whisk
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Add the sifted low flour and eagle chestnut flour into the basin
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Slowly mix evenly
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Then roll it into a ball or the shape you like and put it in the refrigerator for half an hour
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The original recipe said to roll it into 10g pieces, but I felt it would be too thick after baking, so I made it into 6g pieces. Roll it into a round shape and place it on a plate, press it with your fingers to get petals. If you like other flavors, you can add sesame seeds, almond chips, etc. If it is powdery ingredients such as sesame powder and milk powder, add them in the previous step to make them more even
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Bake at 170°C for 15 minutes with upper and lower heat. However, the specific adjustment depends on the temperament of your own oven. It is said that each oven is slightly different and the internal space structure is also different. I like to use 175℃ for the upper heat and 170℃ for the lower heat, for your reference~
