Margaret

By VicentaLakin

Margaret
IT'S THE NEW GUY'S ZERO-FAILED COOKIE, AND IT'S OK IF THE OVEN WORKS. I USED TO BUY SOMETHING THAT COULDN'T REGULATE THE TEMPERATURE, SO IT'S EASY TO BLACK OUT. THIS TIME, IT'S REALLY GOOD. USUALLY WORKING LONG HOURS, PEOPLE GET TIRED, BUT IT'S SO EXCITING TO TRY BAKING ON WEEKENDS THAT OGRET HAS A RATHER LONG TITLE: MISS MARGARET, WHO LIVES IN STREISSA, ITALY, IS SAID TO HAVE FALLEN IN LOVE WITH A YOUNG LADY, SO HE MADE THE DESSERT AND NAMED HER AS THE FRENCH DESSERT. MARGARET IS AN ABSOLUTE NEW-HAND COOKIE, WHICH DOES NOT HAVE A LOT OF TOOLS OR SPECIAL MATERIALS, A SIMPLE LOOK, BUT TASTES LIKE A FRAGRANCE, SOME LIKE A WANKER. PS: I BOUGHT SALTY BUTTER, SAID TO BE USED FOR WESTERN FOOD; SALTLESS CAN MAKE COOKIES。

Recipe Recommendations

  • low-gluten flour 100 grams
  • corn starch 100 grams
  • butter 100 grams
  • cooked egg yolk of 2
  • powdered sugar 60 grams

Steps for Margaret

  • Make Margaret step 0
    1
    A PANORAMA OF MATERIALS
  • Make Margaret step 1
    2
    Butter cuttin with softer room temperature。
  • Make Margaret step 2
    3
    It's a manual job, you need a mixer. (with an eggbeater, to a slightly larger size, a slightly lighter color, a loose form)
  • Make Margaret step 3
    4
    PRESS THE YOLK HARD AND SQUEEZE THE YOLK THROUGH THE SIFTING NET. IT'S OKAY. IT TAKES PATIENCE。
  • Make Margaret step 4
    5
    Sift in the distributed butter, evenly mixed。
  • Make Margaret step 5
    6
    Sift in mixed low powder + corn starch, both of which can be bought. I don't know why every time I go to Wal-Mart I don't get a block of salt-free butter。
  • Make Margaret step 6
    7
    (a) Scrambles (which should be slightly dry, not excessively wet and not spread out because of dryness) for one hour into the refrigerator (covered with a shampoo and placed in the freezer room); and split into small groups into spherical groups
  • Make Margaret step 7
    8
    Every little ball has to be patient with its palm in the form of a cookie (in which case the cookie will have a natural crack)。
  • Make Margaret step 8
    9
    In the box, 150 degrees, 15 minutes, because it's inexperienced, and if it's thick, it'll bake

    • Margaret Make Tips

    1. When boiling eggs, place them in cold water. Let them soak in the cold water for a few minutes first, then turn on medium heat until the water boils. After the water boils, cook for about 8 minutes, remove, and place in cold water to cool. The yolk cooked to this extent is relatively dry and easy to pass through a sieve. 2. The dough becomes drier and firmer after refrigeration, making it easier to create beautiful cracks when pressing with your thumb. If conditions do not allow, you can skip the refrigeration. 3. If you are worried about not finishing them, you can halve all the ingredients. They will be crispier and tastier if eaten after cooling slightly; use less butter if you dislike the butter flavor. 4. It is said that leftovers can be stored in a sealed container to prevent them from getting soggy.

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