Margaret
By VicentaLakin
Sometimes it's a real test of patience, often a slow self-confidence to be beaten by constant failure, to communicate with friends, and it's interesting to see things like I've had one success in making a twilight cake and not one failure in my friend's life, but I've failed many times in making toast, and I can only digest it before I'm in the grand hall
Recipe Recommendations
- low-gluten flour 100 grams
- corn starch 100 grams
- butter 100 grams
- cooked egg yolk of 2
- salt 1 gram
- powdered sugar 40 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Margaret
1
Material Chart
2
After softening the butter, sugar powder and salt were added, and the egg-cutting instrument was used to spread to a slightly larger size and a laxity。
3
Placing decorated yolk on a sifting net, pressing the finger so that the yolk can pass through the sifting net and become a fine yolk ending。
4
The sifted yolk falls into the well-screwed butter, evenly mixed。
5
Low-banded flour mixed with maize starch。
6
The sifted flour fell into a mix of yolk butter, rubbing it with its hands。
7
Packed the noodles with a membrane and put them in the fridge for an hour。
8
Take out the frozen pasta, take a small piece and rub it into a little ball. Put the ball on the grill and flatten it with your thumb. When flattening, the cookie will have a natural cracker, followed by all the pies, in the middle of the oven, 170 degrees, 15-20 minutes, with a little yellow on the edge。