Margaret
By VicentaLakin
Margaret Biscuit, with a special taste, so soft and soft, with an improbable sense of access, learning the gray square, trying to do it, cut all the materials in half, and make a grill. It was unexpected that either the dry humidity of the lasagna, the natural cracks of the pressure, or the smell of the roast would be so perfect。
Recipe Recommendations
- low-gluten flour 50g
- corn starch 50g
- cooked egg yolk a
- butter 50g
- powdered sugar 35g
- salt 1g
- sweetening
- roast
- an hour
- ordinary
Steps for Margaret
1
Prepare the food
2
Butter room softened
3
Add sugar powder and salt evenly
4
Add sugar powder evenly
5
Creamed yolk sifted and turned into fine powder
6
Smashed butter with an egg-beater
7
Add a smooth mix of broccoli
8
Corn starch mixed with low-banded flour
9
Flour mixed and sifted
10
If you've got enough time, you can do it twice
11
It's not too wet, but it won't break out
12
Squeeze into a homogenous sphere, and then lightly press the pressure with your thumb
13
The oven is preheated at 170° 15 minutes in the middle. Time depends on the oven
14
When you're out of the oven, you can eat it when it's completely cooled
15
A little cookie one at a time. It looks lovely. First bake, first margarita
16
···Margaret Make Tips
You must control the moisture level of the dough well, as this is very important for the next pressing step. So, add the flour little by little; if it is too dry, it won't hold its shape, and if it is too wet, it won't crack.