Original Margarita

It's boring to stay at home every day. Make a simple biscuit and then have a nice afternoon tea ,make a TV play📺. It's wonderful to think about it 😃. Action is better than heart

Materials used

low-gluten flour 85 G

corn starch 85 G

butter 85 G

Powdered sugar 40g

Cooked egg yolk 2

salt 1 g

step

1. Soften the butter at room temperature and break it up with an electric beater
2. Add sugar and salt
3. Continue to send until emergence, fluffy and white
4. Sift the cooked yolks and add to the whipped butter
5. Stir well with a silicone spatula until thoroughly blended
6. Sift in corn starch and low gluten flour, mix and knead by hand
7. Wrap in plastic wrap and refrigerate for about an hour
8. Knead the dough into long strips and divide them equally according to the size you want
9. Knead the dough into small balls
10. And then press it down with your thumb decisively, and it's like a flower
11. Preheat the oven at 170 ℃ for 10 minutes in advance, put the baking tray into the oven and bake at 170 ℃ for 15-20 minutes（ You can add some embellishments according to your personal preference. Cranberries and raisins are all available  ️）

Tips

• The original Marguerite made this time can also be used as Matcha and chocolate Marguerite. Reduce the corn starch by 5g and add 5g Matcha powder / cocoa powder. Other materials and steps are the same.
• Butter must be sent in place, which is the key to good taste
• Remember to cook the yolk to a very ripe and dry degree. You must sift it. You may find it difficult to sift it. It's much more convenient to squeeze the yolk on the screen
• The dough must be refrigerated in place, so as to make it hard and easy to press beautiful cracks. After all, this is Margaret's characteristic
• When pressing, be sure to be decisive. If you press too gently, sometimes you can't get cracks. It's easy to press down quickly, but the cracks are beautiful
• The freshly baked biscuit may be a little soft. Don't worry if it's not baked in place. It's Crispy immediately after cooling, and it melts in the mouth 😄
• The temper of each oven is different. Pay attention to the surface of biscuits and darken them