When my husband came back from a business trip, the camera followed him home. I wanted to do something to make up for remedial classes, but there were guests at home these past two days and I didn't have time. Now, whenever I have time, I quickly make up a simple Margaret and post it up.
As expected of Margaret, she really has a zero failure rate.
The first time I did it, I felt very simple, but my level of thumb press was very limited, and the finished product was not particularly beautiful.
However, there is absolutely no telling the taste.
When it was first baked, it felt like it would turn into a pile of shredded dregs with a gentle touch of your hand. When it cooled slightly, the butter would harden, and the biscuits would not be so delicate, but they were also very crisp and melted in the mouth.
Margaret Biscuits
By DarwinVon
Recipe Recommendations
- low-gluten flour 100 grams
- corn starch 100 grams
- white granulated sugar 60 grams
- butter 100 grams
- salt 1 grams
- milk fragrance
- baking
- half an hour
- ordinary
Steps for Margaret Biscuits
1
Raw materials used.
2
Crush the egg yolks with a spoon under pressure, and sift through a fine sieve.
3
Whisk the softened butter with sugar and salt, and beat with an egg beater until slightly expanded, light in color, and fluffy.
4
Pour in the sifted egg yolk and mix well.
5
Pour the low flour and corn starch together and stir well.
6
Pour the mixed flour into the mixed butter egg yolks.
7
Knead into dough with your hands. Wrap in plastic wrap and refrigerate for an hour.
8
Take a small piece of refrigerated dough and ball it into a round ball.
9
Place it on a baking sheet covered with tinfoil and gently press with your thumb until cracks appear. I pressed a little too hard, so the crack was not very obvious.
10
Make all cookies this way. Preheat the oven, put the biscuits into the oven, in the middle layer, heat up and down, 175 degrees, 15 minutes, and bake until the edges change slightly.