Cranberry Margaret
By VicentaLakin
it's been a while since we started baking, but i've tried to make margaret's cookies, and i haven't done it once, for reasons, perhaps just because of which of the ripe egg yolks. at home yesterday at noon, two eggs were cooked for lunch. no, there's a sour yolk, and one left. materials: low-banded flour 40g, corn starch 40g, butter 40g, ripe egg yolk 1, fine sugar 25g, salt 0.5g, wine cranberry 15g
Recipe Recommendations
- low-gluten flour 40g
- corn starch 40g
- butter 40g
- cooked egg yolk one
- fine sugar 25g
- salt 0.5g
- Cranberries in wine 15g
- sweetening
- roast
- several hours
- simple
Steps for Cranberry Margaret
1
Butter melts into liquid form
2
Add Snack
3
Salt
4
Smuggle evenly
5
Creamed egg yolk sifted into butter
6
Combination
7
Sift in a mixture of low-banded flour and corn starch
8
Smooth
9
Wine and cranberry
10
Adding noodles
11
Smooth；将揉好的面团盖保鲜膜放入冰箱冷藏约1小时
12
split the noodles into about 7 g/s, round them and put them in the oven
13
Put a puddle in the middle of a small noodle, with a thumb belly, and it's a natural crack
14
It's in the middle of a preheated oven. It's about 25 minutes at 170 degrees
15
When you're out of the oven, it's sealedCranberry Margaret Make Tips
1. First, mix the sifted egg yolk with the butter to ensure a more uniform mixture; 2. Chopped cranberries can also be added together with the flour, and then kneaded into dough;