Margaret
By VicentaLakin
Margarita cookies, a little cookie for bakers. She's fine, noble, charming. Margaret the Toothless, it's hard to give up. Today's Margaret, I put rose crumbs on the table, and a little bit of romance in the fragrance
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for Margaret
1
♪ Dry roses to the twilight ♪
2
Eggs are fertilized, they're sifted, and they're made of yellow。
3
Butter softening with sugar powder and salt, with an egg-beater, to a slightly larger size, slightly lighter color, and laxity
4
It's a sifted yolk
5
Roll in rose crumbs and mix it evenly
6
Low-banded flour mixed with corn starch, sifted into the well-released butter
7
Scramble. Seal the noodles with a membrane and put them in the fridge for an hour。
8
Take out the frozen pasta, take a little piece, rub it in the ball
9
Put the ball on the grill and flatten it with your thumb. Then make all the pies and put them in the middle of the oven, 170 degrees, 20-25 minutesMargaret Make Tips
1. Sift the egg yolks, pressing with a small spoon while scraping off the fine yolk powder that passes through the sieve; sifting yolks requires patience, so take your time.
2. Beat the butter and powdered sugar. It is recommended to use a deeper bowl to prevent the ingredients from splashing out of the bowl during beating.
3. When kneading all ingredients into a dough, do not use brute force. First mix the ingredients evenly with your hands, then slowly form them into a dough.