Margaret
By VicentaLakin
Margaret's cookie is said to be the most suitable cookie for a rookie. The success rate is high, but the production is still very simple and the taste is very easy and the entrance is ready. I'm the new baker, of course I have to do it! The full name of the margarita cookies is “Miss Margarita of Stressa, Italy”, and the English name is Italian Hard-boiled EggYolkCookies. A long time ago, while making cookies, a pastry baker kept his lover's name in his heart and put his hand on the cookie. That's the origin of Miss Margaret, who lives in Streissa, Italy. Like Chinese wife cakes, there's a beautiful love story behind them。
Recipe Recommendations
- low-gluten flour 100 grams
- corn starch 100 grams
- unsalted butter 100 grams
- cooked egg yolk of 2
- salt 1 gram
- powdered sugar 60 grams
- sweetening
- roast
- three-quarters of an hour
- 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 consistency of the kneaded dough should be slightly dry—not overly wet, but not so dry that it crumbles apart.
2. When boiling eggs, place them in cold water and let them soak for a few minutes first, then turn on medium heat until the water boils. After boiling, cook for about 8 minutes, remove, and place in cold water to cool. Cooked to this degree, the yolk is relatively dry and easy to pass through a sieve.
3. The dough will be firmer and drier after refrigeration, making it easier to produce beautiful cracks when pressed with a thumb. If conditions do not permit, refrigeration can be skipped.