Margaret-You Are Foodie

By Norman
63

Margaret

A snack suitable for babies! Rich in nutrition, it melts in the mouth!

Main Ingredients

Auxiliary Ingredients

salt 1g

This recipe is the sugar reducing version I have tried. It is not so sweet and greasy. Corn starch has also been reduced by 10 grams, and low gluten flour has been increased by 10 grams, so that Marguerite is not so easy to break, but the taste is still very crisp.

Step 1 . Prepare materials

Step 2 . After the butter softens at room temperature, add icing sugar and salt. The role of salt is to neutralize the sweetness, so that Margaret's taste is not only sweet but also salty

Step 3 . Stir to make it mixed evenly

Step 4 . Cooked egg yolks can be easily screened by boiling them in advance, cooling them, sieving them, washing them dry, or putting on gloves and pressing them with your thumb

Step 5 . Scrape off the egg yolk foam on the sieve with a scraper, and then stir it evenly

Step 6 . Sift low gluten flour and corn starch

Step 7 . Roughly stir evenly

Step 8 . Grasp evenly with your hands

Step 9 . At this time, the dough should be dry and non sticky, but it will not spread. Wrap the dough with plastic wrap and refrigerate it in the refrigerator for half an hour, so that it can show natural cracks when pressed for a while

Step 10 . Twist into small balls

Step 11 . Press a hole with your thumb and it will show natural cracks

Step 12 . Preheat the oven, heat it at 160 degrees, heat it at 150 degrees, and bake it in the middle for 20 minutes. This is the reference temperature. The temperature of my oven is high. Everyone should adjust the temperature according to their own oven. Just bake it until it is crisp and not sticky. If you like it more fragrant, you can bake it until it is slightly colored

Step 13 . I forgot to take photos when the finished product was appreciated ~ released. Here is a picture I used to bake

Step 14 . Finished product appreciation ~

Step 15 . Finished product appreciation ~

Step 16 . Egg milk taste full!

Step 17 . Very crisp!

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