Coarse grain Margaritas

Coarse grain Margaritas

Introduction:

The full name of "Marguerite biscuits" is "Miss Marguerite living in stressa, Italy". The English name is Italian hard boiled egg york cookies. Although the name is complex, it hides a very romantic love story. As a novice, after making a margarita biscuit, I can't stop feeling. It happens that there is corn flour at home, not corn starch. So I made this kind of coarse grain Margarita biscuit, which is also sweet and crisp. "

Production steps:

Step 1: mix oil, sugar and salt.

Step 2: in another bowl, mix low gluten flour and cornmeal.

Step 3: sift the cooked egg yolk.

Step 4: pour the flour into the oil pan, mix well and refrigerate for 20 minutes.

Step 5: divide into small groups and press flat with your thumb.

Step 6: preheat the oven at 170 ℃ for about 20 minutes.

Materials required:

Low gluten flour: 40g

Corn flour: 40g

Vegetable oil: 40g

Salt: 0.5g

Sugar: 25g

Cooked egg yolk: 1

Note: the original formula is like this: low gluten flour 40g corn starch 40g butter 40g sugar 25g salt 0.5g cooked egg yolk 1 biscuit made according to the original formula is more fragrant and delicate.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet