Step 1
The recipe for this delicious baking includes the following ingredients: high -grade wheat flour, potato starch (can be replaced with corn), medium -sized chicken eggs, sugar, butter, orange zest, baking dough (here see the dialing recipe) and a pinch of vanillin (or teaspoon of vanilla sugar).
Step 2
For this fragrant biscuit, it is not necessary to separate the proteins from the yolks — the eggs are beaten immediately and entirely (without shelling, naturally). So, we break the previously washed and tiled chicken eggs in dishes suitable for whipping. Add sugar and a pinch of vanillin. Beat everything with a mixer at first at an average speed, and then gradually increase to maximum.
Step 3
After about 5-7 minutes of whipping, the eggs with sugar should increase in a volume of 5 times, while turning into a lush, almost white air mass. It is very important to beat chicken eggs well, otherwise the biscuit may not rise when baking, properly. Now add a fragrant orange zest. 1 tablespoon of the zest is obtained from about one large orange. We interfere with the zest with a spoon or spatula.
Step 4
Then, in the parts, add a mixture of wheat flour, potato starch and baking powder for the dough, which must first be mixed and sift through a fine sieve. Also, with a spatula or tablespoon, gently interfere with the dry mixture in the egg foam, trying to besiege it as little as possible.
Step 5
At the end, add butter to the biscuit dough, which must be melted in advance and cool to room temperature. Similar movements from the bottom up, interfere with the oil in the dough for the biscuit of Margarita. It is not necessary to mix for a long time — as soon as the oil is evenly distributed throughout the volume of the dough, stop.
Step 6
The finished biscuit dough is air and fluffy. It is necessary to work with it immediately, since the egg mass in its composition quickly begins to fall — this is typical for all biscuits.
Step 7
The baking dish (my case has a multicooker bowl) does not need to be lubricated, since there is already butter in the biscuit dough. Such biscuits need dry walls of the shape, so that the dough during the baking itself climbs and rises, clinging to them. We shift the dough into the mold and cook in a slow cooker in baking mode for 70 minutes. Depending on the power of your assistant, time can vary the larger or smaller direction.
Step 8
We check the finished biscuit with a wooden skewer or toothpick. If it comes out of the dough, then the pastries are ready.
Step 9
We take out a margarita biscuit using an insert for cooking. On it, we let Biscove completely cool.
Step 10
You can serve a fragrant and delicious biscuit of Margarita with any sweet additives or simply sprinkled with powdered sugar. We had an orange kurd as a addition to the biscuit. It turned out the perfect combination!
