Margaret has a rather long scientific name: Miss Margaret, who lives in Stressa, Italy. It is said that a baker fell in love with a lady, so he made this dessert and used the lady's name as the name of this French dessert.
Margaret is an absolute newbie biscuit. It does not use many tools or special materials. It has a simple and simple appearance, but the taste is crispy and delicious, which is surprisingly surprising. It is somewhat similar to Wangzi's taste.
If you happen to have a child in your family who doesn't like to eat egg yolks, then this cookie must be learned.
Margaret pancakes
Recipe Recommendations
- butter 60 grams
- low powder 50 grams
- corn starch 50 grams
- powdered sugar 30 grams
- sweetening
- roast
- ten minutes
- simple
Steps for Margaret pancakes
1
Crush and sieve cooked egg yolks
2
Let butter soften at room temperature, cut into small pieces, and add powdered sugar
3
Send 2 away
4
Add the sifted cooked egg yolks into the beaten butter and mix well
5
Add sifted corn starch and low-gluten flour, mix well, and knead into a ball (it will be a little dry at the beginning, so just knead it with your hands to form a ball. I put on disposable gloves to operate)
6
Wrap the dough in plastic wrap and refrigerate for 20 minutes
7
Divide the dough into about 10 grams of dough. Divide this amount into about 20 portions, knead into small balls and place them on the baking plate (each ball should be spaced apart by a certain distance)
8
Press each ball down with your thumb in the middle to form a round cake shape, and the edge of the round cake will naturally crack open
9
After preheating the oven, put it into the middle layer, heat it up and down to 170 degrees, 20-25 minutes, and the surface is slightly coloredMargaret pancakes Make Tips
The time and temperature are adjusted according to the characteristics of your own oven. It is best to stay in front of the oven for the last 5 minutes. If you accidentally burn it, it will be too unfair.