If you don't have low-gluten flour: You can replace it with 25g raw flour +75g ordinary flour.
If there is no sugar: Put the same amount of white sugar into a blender and beat it into powder, which will be sugar.
Margaret Biscuits
By StevieStokes
Recipe Recommendations
- sweetening
- roast
- an hour
- simple
Steps for Margaret Biscuits
1
Soften the butter with water (or soften at room temperature), let cool and set aside.
2
Crush 2 cooked egg yolks and filter through a filter.
3
Add softened and cooled butter to sifted sugar.
4
Use an egg beater to beat it (using an electric one saves effort).
5
Add the sifted cooked egg yolks.
6
Stir well.
7
Add sifted low flour，Stir well.
8
Add sifted corn starch，Stir well.
9
Knead the mixed ingredients into a smooth dough, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes.
10
Remove the dough, divide it into 10-gram pieces of dough each, and knead it into balls.
11
Put it in a baking sheet with a thin layer of oil (corn oil)(or spread oil paper on the baking sheet. I have run out of oil paper, so I have to grease it). Leave enough space in the middle.
12
Use your thumb to press the spherical dough downward at will to form a small cake shape. The edges of the cake will naturally crack. Put in the preheated oven and bake until done. It is best not to leave during the baking process. If you see the surface yellowed and cover it with tin foil, otherwise it will be burnt in a blink of an eye. Remember!