Cookies for beginners: margarita cookies.

Required ingredients: 70g of low gluten flour, 15g of superfine cornmeal, 85g of unsalted butter, 85g of cornstarch, 38g of powdered sugar, 1g of salt, 2 cooked egg yolks.

Practice

1, softened butter and powdered sugar into the container, using a hand whisk in one direction, stirring quickly until the butter state is very fine, and the volume of the slightly puffed up, the color a little whitish can be.

2. Then sift the two cooked egg yolks into the butter bowl, because cooked egg yolks are solid and hard to sift, so when you sift them, you can use a spoon to sift them by pressing down.

3, egg yolks all sifted in, continue to use a hand whisk to mix well.

4, then low gluten flour, ultra-fine cornmeal, salt and cornstarch pour in, first with a spatula roughly mix a little. Here cornmeal must buy ultra-fine, there are particles of the kind of cornmeal can not be used, otherwise affect the finished product texture.

5, and then mixed into a ball with your hands, mixed dough is dry, may start mixing, you will feel a little dry, can not be kneaded into a ball, but don't worry, continue to knead with your hands, scratching, kneading, the back of the slowly can be formed into a ball, but don't because of the dryness of the unauthorized addition of liquid, because the state of the dough itself is to be dry.

6. Wrap the dough in plastic wrap and refrigerate for 10 minutes. If the room temperature in your house is more than 25 degrees, then the chilling time, it is recommended to add in 10 minutes.

7, at this time the preheated oven 160 degrees upper and lower heat, and then we take out the chilled dough, it will be divided into 9 grams of weight of the small doses, divided, and then one by one rolled round into a non-stick baking pan, leave some distance between each other, because the baking will expand.

8. Then use your thumb to press down on the small balls to make them form natural cracks. If your baking sheet is not non-stick, be sure to line it with greaseproof paper to prevent sticking.

9, finally sent to the preheated oven in the middle layer, upper heat 150 degrees, lower heat 140 degrees, hot air mode, baking 20 minutes. Home oven does not have hot air mode friends, then just use the bake function, the temperature is the same.

10, baked the finished product, really crispy to the crumbs, creamy flavor is also very full. The new flavor of margarita cookies, crispy, healthy and delicious, practice is not difficult to try.

Tips:

1, do margarita cookies must use powdered sugar, with fine sugar, baking, not easy to melt, then eat up crunchy, affecting the taste.

2, never use salted butter to do this recipe, because the recipe is relatively large butter content, if you use salted butter to make, when the finished product will be very salty.