A zero-fail biscuit that will definitely improve your baking confidence---Margarita biscuits
Overview
Sometimes baking really tests your patience, and often your self-confidence is completely destroyed by constant failures. When communicating with friends, I find that some things are also very interesting. For example, I succeeded once in making chiffon cake and never failed again. My friends encountered various difficulties, but I failed in making toast many times. I have not yet made it to the elegant hall and can only digest it internally. However, this margarita biscuit not only has an elegant name, but it is also rare to be called the most versatile biscuit without failure. Giving it a try will definitely improve your confidence in your baking career
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Ingredients
Steps
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Material diagram
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After the butter has softened, add powdered sugar and salt, and beat with a whisk until the volume is slightly enlarged and puffy.
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Place the cooked egg yolk on the sieve and press it with your fingers to make the yolk pass through the sieve and become a fine powder.
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Pour the sifted egg yolks into the whipped butter and stir evenly.
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Sift together low-gluten flour and cornstarch.
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Pour the sifted flour into the butter mixed with egg yolks and knead it into a dough with your hands.
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Wrap the dough in plastic wrap and refrigerate for 1 hour.
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Take out the chilled dough, take a small piece and roll it into a small ball. Place the small balls on the baking sheet and flatten them with your thumbs. When flattened, natural cracks will appear in the biscuits. Make all the biscuits in sequence and place them in the upper middle layer of the oven at 170 degrees for 15-20 minutes until the edges are slightly browned.
