Margaret pancakes
Ingredients: low-gluten flour,butter,powdered sugar,corn starch
Recipe Recommendations
- low-gluten flour 100 grams
- corn starch 100 grams
- butter 100 grams
- powdered sugar 60 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Margaret pancakes
1
Prepare the materials.
2
The butter softens naturally at room temperature.
3
Add butter and add powdered sugar and stir well.
4
Egg yolk.
5
Crush the egg yolks and sieve them into the butter.
6
Stir well.
7
Combine corn starch and flour and sieve into butter.
8
Cut and mix evenly with a rubber spatula.
9
Then knead it into a ball with your hands, place it into a fresh-keeping bag, and place it in the refrigerator for 1 hour.
10
Knead into small balls of about 10 grams each.
11
Press separately.
12
Preheat the oven to 160 degrees, heat the middle layer, for about 20 minutes. (Pay attention to the color change, and the color will be basically better.)Margaret pancakes Make Tips
1. Oven temperatures vary, so no matter what you bake, watch for color changes to prevent over-baking.
2. Powdered sugar is essential; the texture will be much inferior with granulated sugar.