Margaret
By VicentaLakin
Learning the king's square, a slight reduction in sugar and powder, it's still sweet, it's still the same. They say it's a very simple cookie, but in the winter, it's a very difficult thing to get butter out of it: it's beating, it's cooling, it's rubbing, it's getting hard... Anyway, the cookies come out of the oven, so let's eat five bucks
Recipe Recommendations
- low-gluten flour 100 grams
- corn starch 100 grams
- butter 100 grams
- cooked egg yolk of 2
- salt 1 gram
- powdered sugar 60 grams
- sweetening
- baking
- an hour
- simple
Steps for Margaret
1
Sugar powder and salt fell into butter, respectively, and spread to colour and slightly increased. In the southern winter, there was no sign of softening the butter at room temperature, so it could be stung in the microwave, not for too long, depending on the power, and my microwave was about 20 seconds high。
2
Two ripe egg yolks sifted, evenly mixed. It's okay to cook eggs. I'm afraid the yolk can't be sifted with my hands。
3
Low-banded flour mixed with corn starch, sifted into a pasta and stuffed into the refrigerator for an hour。
4
Take out the frozen pasta, take a small piece of it, rub it into a little ball, flatten it with your thumb. When you flatten, the cookies will crack naturally. It's got a little ball shape and a flat, so it's clearer。
5
In the middle of the oven, 170 degrees, about 20 minutes, the edge of the oven is a little yellow。
6
It's a fresh Margaret. Be careful, or it'll break easily, but it'll cool down。