Margaret Shortcake
Ingredients: low-gluten flour
Recipe Recommendations
- butter 100 grams
- low-gluten flour 100 grams
- powdered sugar 40 grams
- corn starch 100 grams
- peanuts 30 grams
- sweetening
- roast
- an hour
- simple
Steps for Margaret Shortcake
1
Remove the butter from the refrigerator and leave it at room temperature to soften naturally until it looks like toothpaste.2
Add powdered sugar to the softened butter in three times, beat with an electric egg beater until the color of the butter becomes lighter, the butter and powdered sugar are fully blended, and the butter is slightly bulkier than before.3
Put the cooked egg yolk into a sieve, use a spoon to crush the egg yolk in the sieve into fine minced, scrape the egg yolk into the butter and mix well with a rubber spatula.4
Sift the low-gluten flour and corn starch mixture into the butter, then add the chopped nuts, mix the ingredients until loose, then place them in a crisper bag, knead them across the bag, and place them in the refrigerator for 30 minutes.5
After 30 minutes, take out the dough, warm it slightly for 3 minutes, rub it into small balls, place it on a baking plate covered with a non-stick cloth, press with your fingers between the small balls to cause natural cracks to appear around, and place it in the preheated middle layer of the oven at 170 degrees for about 15 minutes.