Margaret biscuit
I like a kind of biscuit very much. It may also be the first time I made it myself. It's because of this biscuit, so I don't eat enough.Tips for whipping butter: it is easy to melt butter in water and then refrigerate it in the refrigerator until it is semi-solid. It is also easy to use a manual egg beater.
Step 1 . Material drawings.
Step 2 . Butter melts in water and cools naturally.
Step 3 . Add powdered sugar when the butter becomes solid at room temperature.
Step 4 . Beat butter until feathery.
Step 5 . Sift the low flour and starch mixture into the whipped butter.
Step 6 . Put the cooked egg yolk into a powder sieve and crush it with a spoon.
Step 7 . Sift the egg yolk powder into the flour and butter bowl, and form a smooth dough.
Step 8 . Wrap the dough in plastic wrap and refrigerate for 1 hour.
Step 9 . Take out the dough, divide it into small balls of about 10 grams, and put it into the baking pan.
Step 10 . Press the ball flat with your thumb, and the edge of the cake will naturally crack.
Step 11 . Preheat the oven, bake at 170 ° C in the middle layer for 15-20 minutes, turn off the fire when the edge of the biscuit is yellowish.
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