Margaret

By VicentaLakin

Margaret
Margaret Biscuit is actually a lovely flower Biscuit. And it's very simple, it's not technical, and it's a rare tool that needs to be used, and it's a non-failed cookie with a very good taste and ready access。

Recipe Recommendations

  • low-gluten flour 100 grams
  • corn starch 100 grams
  • butter 100 grams
  • powdered sugar 50 grams
  • cooked egg yolk of 2

Steps for Margaret

  • 1
    Get the ingredients ready
  • 2
    Sift the ripe egg paste, press the button, and make it a little bit of yellow
  • 3
    Butter slices, room temperature softened, sugar powder added, and electric omelet hit the butter in size and light
  • 4
    Pour the yolk in
  • 5
    Smuggle evenly
  • 6
    Sift mixed powder in。
  • 7
    The mixed noodles are slightly dry, but they're not spread out too dry to freeze them in the fridge for 60 minutes
  • 8
    Split the dough into about 10 grams, round it up。
  • 9
    Put the ball on the grill, the mother's finger in the middle, and the edge is naturally split。
  • 10
    Put it in the oven。
  • 11
    Put it in the middle of the oven, 165 degrees, 20-25 minutes

    • Margaret Make Tips

    1. Eggs must be fully cooked so that the yolk is dry and easily crushed into mud. 2. Biscuit is baked during the last five minutes and is discovered to be coloured and removed as soon as it is found, in order to avoid over-colouring. The temperature of each oven varies, and attention is paid to adjusting the temperature time appropriately。

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