Margaret cookies

1

The raw material diagram is as shown in the figure. Weigh the flour directly with paper, weigh 100 grams of low flour, add 200 grams of corn starch, and then sift together.

2

Place the egg yolk on a sieve and press with your fingers to turn the egg yolk into a fine egg yolk powder.

3

After the butter has softened, add powdered sugar and salt. Beat with an egg beater until the volume is slightly expanded, the color is slightly lighter, and it is fluffy.

4

Pour in the sifted egg yolks. After stirring well, sieve the low-gluten flour and corn starch into the butter. Knead into dough with your hands.

5

Put the kneaded dough in a crisper bag and place it in the refrigerator for one hour.

6

The refrigerated dough, about 400 grams, is divided evenly into two 200-gram portions. Each plate of 200 grams, 20 pieces, a total of 40 pieces (about 10 grams each). Roll it into a round ball.

7

Press the kneaded ball with your thumb, not too hard, just flatten half of the ball. Make sure to divide the dough evenly, otherwise the color will not be uniform.

8

Preheat the oven, put it into the oven and heat it to 170 degrees for 15 minutes until the edges are slightly yellow.

9

Baked cookies must be cooled before they are crisp. Don't worry...

1. Step 4: Don't knead the dough like steaming steamed buns. Just squeeze it into one piece. If you have made dumplings, follow the instructions for making dumplings. The texture is similar. 2. Sugar can be increased or decreased according to your preferences. I think this sweetness is just right. I like it very much. 3. The amount of butter is very large. Be careful, be careful when losing weight. You can reduce butter appropriately. 4. The second time I made this biscuit, I ran out of soft sugar, so I used white sugar. An accident happened. The originally crisp biscuits had a little more crispy taste like white sugar that had not melted. Unexpectedly, everyone thought it was crispy and delicious. speechless. Whimsical students can try it!