“Margaret biscuits are like lovely little flowers with charming fragrance…“
|Low gluten flour||100g|
|corn starch||100 grams|
|boiled egg yolk||2|
|Powdered sugar||60 grams|
Boiled yolk is sifted into yolk powder.
After softening butter, add sugar powder and salt, whisk it in an egg beater until it is slightly bulky, lighter and fluffy.
Add egg yolk powder to whipped butter.
Stir to make it mixed evenly.
Add all the flour, knead into dough, cover with plastic film and put it in the refrigerator for an hour. Don’t over knead at this step.
Wrap into a uniform small dough (nail cap size will do), put into the baking pan, the middle to leave a good gap, with the thumb in the middle of the biscuit press, press, biscuit will appear natural cracks.
Preheat oven, 160 degrees, middle layer, bake for 20 minutes, slightly yellow edge will do.
Works from Gourmet World Qian_DOkzbcaviraI