Margaret

By VicentaLakin

Margaret
For the first time, a successful snack. Since then, I've loved Margaret cookies. There's nothing to eat

Recipe Recommendations

  • low powder 100g
  • corn starch 100g
  • butter 100g
  • cooked egg yolk of 2
  • salt 1g
  • powdered sugar 60g

Steps for Margaret

  • 1
    get ready for low-banded flour 100g, corn starch 100g, butter 100g, ripe egg yolk two, salt 1g, sugar 60g。
  • 2
    Butter insulation melts. It's cold. The butter room's not melting
  • 3
    The yolk leaves a spoon, rubs it with a spoon。
  • 4
    The golden yellow yolk, scratching the bottom of the spoon with the edge of the spoon, falls。
  • 5
    Egg yolk。
  • 6
    Melted butter with salt and sugar。
  • 7
    Egging (unopened) spreads sugar. Just a little bit. Butter's good。
  • 8
    Unit 1。
  • 9
    Hit the butter with a lighter color and the volume expansion stops。
  • 10
    Emeralds in, evenly mixed。
  • 11
    Low-banded powder and corn starch are poured in, butter on an egg-beater is purified and the egg-beater is removed。
  • 12
    Mixed evenly, made of noodles。
  • 13
    The fridge is frozen for an hour in a spare bag. (or freeze the freezer for 10 minutes. I'm not sure
  • 14
    Take the dough out of the fridge, grab the ball in equal size, put it on the grill, leave a gap in the middle。
  • 15
    The oven is 170 degrees preheated for five minutes, the oven is placed in the oven and the oven is taken out for two minutes. Watch it
  • 16
    The ball is subject to heat and softening, presses gently with its right thumb, and the ball will have natural cracks. ♪ A little ball that just came out of the fridge ♪
  • 17
    Press the ball and the oven continues to bake for 15 minutes。
  • 18
    A little yellow on the edge, yes。
  • 19
    The finished product。
  • 20
    A few noodles left, made out of molds of leaves。

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