Margaret
By VicentaLakin
The first time I made cookies, I searched for cookies, and they were delicious! For the first time, my son had eaten his bowl and his husband was in the kitchen! Margaret had a rather long name: Miss Margaret, who lived in Streissa, Italy, and was said to have fallen in love with a lady, so he made the dessert and named her as this 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。
Recipe Recommendations
- cooked chicken egg yolk
- low-gluten flour 100 grams
- corn starch 100 grams
- powdered sugar 60 grams
- Anjia butter 100 grams
- salt appropriate amount
- milk fragrance
- roast
- an hour
- ordinary
Steps for Margaret
1
When the butter is ready for softening, pick up the two eggs that have been boiled, peel the eggs apart from one bowl and put the egg yolk on the other, just take the egg yolk and sift
2
100 grams of butter softened, 60 grams sugar powdered, 1 grams salt. An egg beater is used, so the color becomes lighter and lax. Sifted yolk, evenly mixed
3
100 grams of barley powder mixed with 100 grams of corn starch sifted into the well-released butter and started rubbing his face with his hands
4
Smash the face of the dough, dry it slightly, wet it too much, dry it out, wrap it in a membrane, put it in the fridge for an hour5
After the noodles were removed from the fridge, the oven baked, 170 degrees preheat for 5 minutes
6
Remove frozen noodles, pull a small piece, rub a little ball, put a little ball on the grill, press it from top to bottom with my thumb, crack the cookie
7
Biscuits form. Put them in the middle of the oven. 170 degrees, 20 minutes