Margaret pancakes
Photo of the finished product. Feel good about yourself. Hehe. I finally tried the dessert Margarita Pancakes. It was super delicious and melted in the mouth. The aroma of milk fills the entire room, haha. Dad and husband are both amazing.
Recipe Recommendations
- low-gluten flour 100 grams
- corn starch 100 grams
- powdered sugar 60 grams
- butter 100 grams
- sweetening
- baking
- half an hour
- simple
Steps for Margaret pancakes
1
Mix the butter and powdered sugar and beat it well (I haven't bought an electric eggbeater yet, so I can't handle it manually. I still use original chopsticks to beat it. Although it's hard, it's a pleasure to watch the butter change little by little).
2
Crush the egg yolks and sieve them into the beaten butter and stir well.
3
Sift the cornstarch and flour mixture into the butter and stir well.
4
Start kneading the dough (mixing is difficult because there is not a drop of water, but stick to it). I divided it into groups and refrigerated it for an hour (I left it on the balcony overnight).
5
Knead into small balls (this amount can be kneaded into about 40 balls) and press separately.
6
Put into oven at 170 degrees for 25 minutes. (Pay attention to the color change, and the color will be basically better.)