Margaret
By VicentaLakin
Margaret's cookie is said to be the most suitable cookie for a rookie. First bake, of course. In general, it's a success, but it's a bad timing, it's a little heavy color, and it's the first time it's done, but it's still a very soft taste。
Recipe Recommendations
- low-gluten flour 100 grams
- corn starch 100 grams
- unsalted butter 100 grams
- cooked egg yolk of 2
- powdered sugar 60 grams
- salt 1 gram
- sweetening
- roast
- ten minutes
- simple
Steps for Margaret
1
The Butter Room is softened, with sugar powder and salt distributed with an egg-pumper, so that the size is slightly larger, the colour is slightly lighter, and it is lax。
2
The eggs are boiled, the shell removed, the egg yolk removed, the egg yolk pressed in the screening net, so that the egg yolk passed through the net, turned into a fine yolk, poured into the punching butter, and modulated。
3
Corn starch and low-banded flour have been sifted to dry powder together with the stinged butter。
4
Crushed into a noodle with your hand, wrapped in a shampoo, placed in a freezer for about an hour。
5
Take out the frozen pasta from the fridge, take a small piece and rub the ball。
6
And when you flatten it with your thumb, the cookie will crack naturally。
7
The oven is preheated at 170 degrees, placed in the middle, baked for about 15 minutes, and the edge is slightly yellow。Margaret Make Tips
1. The kneaded dough should be slightly on the dry side, not overly moist, nor crumbly due to dryness.
2. When boiling eggs, place them in cold water, let soak for a few minutes, then turn to medium heat until the water boils. After boiling for about 8 minutes, remove and cool in cold water. Boiled to this degree, the yolk is relatively dry and easy to pass through a sieve.
3. The refrigerated dough is drier and firmer, making it easier to produce beautiful cracks when pressed with a thumb. If conditions do not permit, refrigeration can be omitted.