Salted Egg Yolk Margarita

Prepare the materials for use.

Put the white sugar into the butter that has been softened to room temperature. It's best to use powdered sugar; I was too lazy to grind the white sugar into powdered sugar. If you actually use white sugar, some granules will not be completely dissolved.

Use a hand mixer to mix the butter and sugar evenly, then beat briefly to lighten the color of the butter and make it slightly fluffy.

Sift the salted egg yolk powder and add it to the butter, folding evenly with a spatula. If you don't have salted egg powder, you can just use the yolks of 2 cooked salted duck eggs, crushed.

This is the state after mixing it evenly.

Sift the cake flour and cornstarch and add them in.

Fold with a spatula until it becomes a dough-like texture.

Put on gloves and knead the dough into a dough ball.

Wrap the dough with plastic wrap and place it in the refrigerator to chill for 1 hour.

Take out the chilled dough, cut the dough into slices with a knife, and then cut it into small pieces, which are called portions.

Roll each portion into a small ball. It's easier to shape by pinching with your fingers; if you use your palm to roll it, it may crack because the dough doesn't have that much moisture. Also, refrigeration is meant to help it develop natural cracks more easily.

Use your thumb to press the small ball flat, and the cookie will naturally crack.

This amount makes two baking sheets of cookie dough.

The oven does not need preheating. Bake at 170 degrees for 8 minutes. Be sure to keep an eye on the browning while baking. It's done when the edges are darker and the surface has a baked color. Be careful not to overbake. Adjust the temperature and time according to the characteristics of your own oven.

Take the baked cookies out and let them cool naturally.

Store in a freshness-preserving container, crispy and delicious, with an amazing salted egg flavor~