Margaret
By VicentaLakin
From Sammy's point of view, margarita cookies belong to a typical European dessert. A small appearance, a soft taste and an euphemism of the entrance, is impressive for everyone who has tasted it. And that's not why Sammy loves it, and what Sammy values is its super-lovable and sarcastic face, which makes people feel sorry for themselves, and then takes it up and puts it in their mouths for fear of undermining this simple and beautiful feeling. So when Sammy did it, she used to share it with us, or put it in a quiet place, to feel the quiet beauty of it alone, and in the old language, "Only pleasure is better than joy." In order for more baked friends to share it with Sammy, today, Sammy has come to teach you how to make this lovely margarita. Of course, in the area of family baking, Margaret is one of the most basic primers. And because it's simple and has a low failure rate, it's now one of the best bakers' friends will ever know
Recipe Recommendations
- low-gluten flour 85g
- butter 85g
- corn starch 85g
- powdered sugar 40g
- cooked egg yolk of 2
- salt 1g
- sweetening
- roast
- half an hour
- simple
Steps for Margaret
1
It is good to weigh these ingredients in an electronic kitchen. The butter is then softened (with a blower and a hand-on eggmaker)。
2
Add sugar powder and salt into soft butter and send them to a slightly larger size and slightly lighter colours, as illustrated。
3
The eggs are cooked in advance and the yolk is removed, and flour is sifted into the oil that has been released and evenly mixed. (Egg yolk sifting for soft taste)
4
Sifted in butter with fine scales of low-banded flour and corn starch and sift it with your hands
5
Noodles should be slightly dry, but not spread. Make sure that the finished noodles are wrapped in a membrane and placed in the freezer for an hour。
6
Take out the frozen pasta, rub them in a little ball and put them on a board with good tin paper
7
Press them one by one with a small thumb, and then there will be a beautiful crack。
8
Get the oven preheated to 170 degrees, put the oven in the middle of the oven, set the baking slot for 15 minutes, keep your eyes open, and get out of the oven when the edge of the cookie is a little yellowMargaret Make Tips
Sammy's Reminder: 1. The eggs must be fully cooked; it is recommended to boil them for a little longer, as runny yolks are not allowed. After cooking, cool them in cold water so you won't burn your hands when peeling~ 2. When sifting the yolks, just press down with a bit of force. However, remember to wash the sieve thoroughly after sifting the yolks, otherwise the flour won't pass through... 3. If you want a richer milk flavor, you can add some milk powder appropriately; about 15 grams should be about right. 4. Remember to use extra-fine powdered sugar for a soft texture; it is best not to use granulated sugar.