Margaret
By VicentaLakin
Margaret's little cookie tastes good, the entrance is simple. Margaret has a long title: Miss Margaret, who lives in Streissa, Italy, is said to have fallen in love with a lady, so he made this dessert and named her as this French dessert. Margaret is good for new-hand little cookies, which do not have a lot of tools or special materials, simple looks, but tastes like sweets, and some tastes like wankers。
Recipe Recommendations
- cooked egg yolk of 2
- unsalted butter 100g
- powdered sugar 45G
- corn starch 100g
- low-gluten flour 100g
- salt 1g
- sweetening
- roast
- half an hour
- simple
Steps for Margaret
1
Preparatory materials: two decorated eggs, 45 g sugar powder, 1 g salt, 100 g soft butter, 100 g low-banded flour and 100 g corn starch。
2
100 grams of corn starch and 100 grams of low-banded flour were mixed 2-3 times。
3
Two ripe eggs were squeezed through the screening with a spoon。
4
Butter 100 grams of early cut-off, softening room temperature to the micro-pressure of the finger, deforming with an electric omelet, first to plume and then to be mixed with sugar powder (to prevent high-speed stirs of sugar powder)。
5
He then hit the butter white with an electric omelet。
6
Add sifted yolks evenly。
7
Sift in mixed powder. Flour to wipe out the butter on the head of the electric omelet。
8
Scratch it with a razor, then grab it with your hand. The winter noodles are dry. The summer production can be frozen for a while, depending on the circumstances。
9
The noodles are divided into small agents weighing about 8 grams each, rubbing the ball with the heart。
10
Pressing the top of the ball with the thumb to create unplanned cracks in the cookies。
11
The oven is preheated at 160 degrees, with a hot wind cycle, 25 minutes of roasting in the middle and lower floors, with a slightly coloured surface。
12
The delicious margarita cookies are ready to enter。