Margaret
By VicentaLakin
It's the first cookie I ever learned to bake. It can be said that it is a piece that new players have to try, that it is easy to do, and that when it is done, self-confidence is greatly enhanced. Taste is the espresso, the fragrance of milk. There's nothing left to do in the last two days。
Recipe Recommendations
- butter 100g
- low-gluten flour 100g
- corn starch 100g
- powdered sugar 60g
- salt 1g
- cooked egg yolk of 2
- milk fragrance
- roast
- an hour
- ordinary
Steps for Margaret
1
Eggs are cooked to get yolk2
The egg yolk over the sifting net3
Nice sifting of yogurt4
Butter room softened with sugar powder and salt, with an egg-beater and butter pine5
It's pouring into the yolk6
Smuggle evenly7
"It doesn't really make a big difference when you mix corn starch with low-weather flour and sift in."8
Scratch it with your hands9
We'll wrap it up with a shampoo and freeze it for an hour10
After the freezer, the face is taken out, a small piece of the spherical form is drawn, and the thumb is pressed gently11
There will be natural cracks. This is about 9 grams of a little noodle12
Press them all13
The oven is preheated, about 165 degrees for 18-20 minutes, and the edges are slightly yellow. Down14
The finished map, the super soufflé after the cool。