Margaret
By VicentaLakin
Margaret is absolutely new-hand cookie. It does not have many tools, nor does it require special materials, simple appearances, but tastes delicious and has a sense of impurity. He was said to have fallen in love with a young lady named Margaret, so he made the dessert and named her the French dessert。
Recipe Recommendations
- low-gluten flour 100 grams
- corn starch 100 grams
- powdered sugar 40 grams
- unsalted butter 100 grams
- salt 1 gram
- cooked egg yolk of 2
- sweetening
- baking
- an hour
- ordinary
Steps for Margaret
1
Butter slices softened, cooked eggs yellowly sifted
2
Mooncake or low-banded flour, corn starch and sugar. Okay
3
Butter with sugar powder
4
We'll mix the butter with the sugar powder with the electric omelet, and we'll slide it at a low speed
5
Throw sifted crumbs into the butter paste
6
With an eggbeater
7
Scan low-banded flour
8
With a rubber razor, even, dry powder
9
Hands rubbing
10
Put the biscuit noodles on the pretense, sort out the strips, and I'm using it in a bag. It's better than the pretense
11
Take out the frozen noodles
12
Weighted, divided into about 55 grams of each
13
Put it on the grill, press the thumb, it's a natural crack
14
In the middle of the preheat oven, 170 degrees, up and down, about 15 minutes
15
When you're out of the oven, you're out of the oven
16
It's so sweet, the entrance is readyMargaret Make Tips
It is also possible to use a manual omelet, but it is easy to smooth the butter without having to pass the hair; the cooked yolk is sifted and more nuanced; the biscuit noodles are coldened and hardened, better organized and the cracks pressed out are more natural and beautiful; the timing and temperature are subject to the home oven。