Weight: about 48 yuan
Materials?
Low gluten flour 85g
Corn starch 85g
Butter 85g
Sugar powder 40g
Salt 1g
2 cooked egg yolks
Margaret cookies?
Weigh the above ingredients with an electronic kitchen scale. Then soften the butter (while blowing it with a hair dryer, stir it with an eggbeater).
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Add powdered sugar and salt to softened butter and beat until the volume expands slightly and the color becomes slightly lighter, as shown in the figure.
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Cook the eggs in advance, then take out the yolk, sift it into the butter with a flour sieve, and stir well. (Egg yolk is sieved to make it soft ~)
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Mix the weighed low-gluten flour and corn starch, sieve them into butter, and knead them into dough by hand.
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The dough should be slightly dry, but it is better not to spread. Wrap the dough with plastic wrap and put it in the refrigerator 1 hour.
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Take out the frozen dough, knead them into small balls by hand and put them on a tin foil-lined baking tray (Sammy prefers smaller ones, which are more cute and prone to beautiful cracks when pressed).
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Gently flatten them one by one with your thumb, and beautiful cracks will naturally appear.
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Preheat the oven to 170 degrees, put the baking tray in the middle layer of the oven (be careful to burn your hands), adjust the baking stall, set the time to 15 minutes, and observe at any time. When the edge of the biscuit is slightly browned, it can be baked ~
Tips
1. Eggs must be cooked. I suggest you cook them for a while. Liquid yolk is not allowed. Cool it in cold water after cooking, so that it won't get hot when peeling ~
2. Just press the egg yolk with a little force when sieving, but after sieving the egg yolk, you should clean the sieve first, otherwise the flour will not be sieved ...
3. If you want the milk to be more fragrant, you can add some milk powder appropriately, which is about15g.
4. Remember to use extra fine powdered sugar, so that the taste will be soft, and it is best not to use white sugar.