I accidentally failed an oven. Although I have always wanted to buy an oven, I have been clamoring for half a year and still dare not try it. I am afraid of wasting it if I buy it. Since this is a defeat to the oven, it is interesting no matter what. Then decisively defeated some other baked goods.
I tried it for the first time, but I certainly didn't dare to do anything else. Then they asked people everywhere what was easy to do, but they still failed. Everyone says that this cookie is easy to make and almost no failure. So I did it.
Fang Zi came to Lao Yang's kitchen and thanked Brother Yang.
In addition to being simple and easy to make, the biggest feature of this cookie is that it is crispy and crumbs are removed. (I brought some to the office on Monday. Boy, half of them were really decisive. Then he thought to himself: How many pieces of what little sister brought are intact?? Then I laughed ~~)
This cookie is really a zero-failure cookie for beginners on the road. According to the prescription, there should be no mistakes.
Ps: Speaking of which, I suddenly wanted to take pictures that day, but the camera was too weak. No electricity. Then I took pictures with my mobile phone. I want a SLR and learn to shoot pp from everyone. Wow, cry ~~~
Margaret pancakes
Recipe Recommendations
- low-gluten flour 100 grams
- corn starch 100 grams
- butter 100 grams
- powdered sugar 60 grams
- salt 1 grams
- milk fragrance
- baking
- an hour
- simple
Steps for Margaret pancakes
1
Two cooked egg yolks, sift into powder. (Place the egg yolk on the sieve and press with your fingers)
2
The butter melts into a liquid at room temperature. (When I was under the bathing bully, I became liquid in three minutes. I was rushing up, hehe)
3
Weigh various other ingredients. 100 grams of low-gluten flour, 100 grams of corn starch, 100 grams of butter, 1 gram of salt, 60 grams of powdered sugar
4
Add powdered sugar and salt to liquefied butter; beat with an egg beater.
5
I used a manual eggbeater, and I beat it, beat it...
6
Beat until the volume is slightly enlarged, the color becomes slightly lighter (yellow-milky white), and it is fluffy.
7
Pour in the sifted egg yolks and stir well.
8
Sift the low-gluten flour and corn starch into the butter and knead it with your hands to form a dough. Wrap in plastic wrap and refrigerate for 1 hour.
9
Divide the refrigerated dough into 40 small balls, rub it round with your hands, and place it on a baking sheet. (There is enough space in the middle)
10
Press on the kneaded ball with your thumb to shape it. (Average the force so that the shape will not make any difference)(Preheat the oven before this process)
11
Put into the oven, medium layer, at 170 degrees, heat up and down, 20 minutes.