Margaret
By VicentaLakin
Margaret, I think it's the best cookie for a rookie. The zero-failed square, with a very good taste and a great sense of comfort, is ready to enter。
Recipe Recommendations
- low-gluten flour 100 grams
- corn starch 100 grams
- butter 100 grams
- cooked egg yolk of 2
- salt 1 gram
- sugar 45 grams
- sweetening
- baking
- ten minutes
- ordinary
Steps for Margaret
1
Preparation materials
2
Cook the eggs to the protein。
3
Put yolk on the web, press your fingers and make yolk sift through the yolk。
4
Butter early room temperature softened and sugar powder and salt added。
5
It's got a lot of butter. It's got a clear trail。
6
Pour it to the top
7
Flip evenly。
8
Sift low-banded flour and corn starch, evenly mixed and dry-free。
9
Scratch it with your hands and put it in the fridge for an hour。
10
Take out the frozen pasta and split it into equal little balls。
11
Press the ball with your thumb. The pre-heated oven is 170 degrees, 15-18 minutes and the surface is coloured。
12
When the stove is cool, the bag is stored。
13
It's good to see, especially for people with bad teeth。