Margaret
By VicentaLakin
Margaret had a rather long name: Miss Margaret, who lived in Streissa, Italy, and was said to have fallen in love with a lady, so he made the dessert and named her as this French dessert. Margaret is an absolute new-hand cookie, which does not have a lot of tools or special materials, a simple look, but tastes like a fragrance, some like a wanker。
Recipe Recommendations
- low-gluten flour 100 grams
- corn starch 100 grams
- butter 100 grams
- powdered sugar 60 grams
- cooked egg yolk of 2
- milk fragrance
- baking
- half an hour
- ordinary
Steps for Margaret
1
The butter room is softened with 60 grams of sugar powder。
2
It spreads to a slightly larger size, a lighter color, a laxity。
3
Precious egg yolk is placed in a screening net, and with the force of a spoon, the filter is pressed。
4
The sifted yolk is delicate。
5
Scratch the pressure, evenly, until the yolk is not seen。
6
Low-banded flour and corn starch are sifted。
7
Start with a razor and then put on gloves and rub them with your hands。
8
Equalize into groups
9
Pack it in a bag and freeze it in the fridge for an hour
10
When it's frozen, take a little piece and rub it in a little ball, about 10 grams each。
11
Evenly put in the oven
12
A good ball with a thumb. Don't push too hard. Just flatten half the ball。13
All set, isn't it beautiful
14
Put it in the middle and lower of a pre-heated oven and roast it up and down at 170 degrees for about 15 minutes。
15
A little yellow on the edge。
16
It's cool。Margaret Make Tips
The temperature in each oven is different, so the temperature and time I give to bake is for reference, and the time is different in size, so I have to stare at the oven at the moment, or I'm overcooked. The sugar powder I use is made of white sugar. If my hands are too warm, the noodles are too soft to operate, and can be used in cold freezers. This cookie is very good for starters, it's good for operation, and it's especially good for entry, and it's very good for the baby at home。