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1
Let’s do the preparation work first. Use a fine sieve to sift the hard-boiled eggs into crumbs. Mix the low-gluten flour and cornstarch together evenly. -
2
Melt the butter in a basin with insulated water. Add powdered sugar while it is hot and stir evenly. Be sure to use powdered sugar. The granulated sugar is larger and the biscuits will taste bad. Add in the cooked sugar. Beat the egg yolks evenly. -
3
Sift the mixture of low-gluten flour and cornstarch into a basin. -
4
Knead thoroughly and form a ball. -
5
Divide into small portions of 8 grams each, roll into small balls and place on the baking sheet. Use your fingers to press a small pit in the center of the ball. The dough will naturally crack around and appear. With beautiful cracks, the biscuits are ready. -
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6
Margarita biscuits shape very quickly, so you need to preheat the oven in advance. I use the Gobic 80S flat-air stove integrated oven, which can bake four layers at the same time. It is very suitable for friends who build private houses for mass production. -
7
Bake in the oven at 170 degrees for 15-20 minutesWait until the surface is slightly colored before taking it out of the oven. Margarita biscuits are not required to be colored. Bake until the color is obvious and the taste will be worse. -
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8
Biscuits that are completely cooled will become crispy and crumbly. They can be broken into crumbs with just a pinch of your hands. They will melt in your mouth and the whole family will love to eat them. -
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9
If you want to make biscuits of other flavors and colors, you only need to use 5 grams of cocoa powder or matcha powder or other fruit and vegetable powders instead of 5 grams of low-gluten flour. The amount of other ingredients The method and method remain the same, and can be extended to various flavors.