Recipe: Margaret Cookies

Home Cooking Recipe: Margaret Cookies

Notes:

Sammy Baking Blog - The most intimate baking blog! Excerpt from: http://www.sammy365.com In Sammy's opinion, Margarita cookies belong to that typical European dessert. The small appearance, the crisp taste and the taste of the entrance are all impressive to everyone who tasted it. Sammy loves it not only because of the above, but Sammy is valued by its super cute and honest appearance. It makes people feel pity at first glance, but after delay, they can’t bear it. Put it in your mouth, for fear of destroying this simple and beautiful feeling. Therefore, after Sammy is done, it will be shared with everyone, or it will be quietly appreciated there. I feel the peace and beauty alone.   In the old saying, "Le Lele is not as good as the music", in order to let more lovers of baking can share this joy and quiet with Sammy, today Sammy will teach you how to make this super cute Marg. Little biscuits. Of course, in the field of home baking, Margaret is one of the most basic starter dishes. Also because it is simple to use, the failure rate is low, and now it has become one of the must-have skills of baking novice friends.   Ok, gossip less, and immediately enter today's Margaret cookie making process~ Serving size: 48 or so

Ingredients:

Steps:

  1. Home Cooking Recipe: The above ingredients are weighed separately using an electronic kitchen scale. Then soften the butter (while blowing with a hair dryer while stirring with an egg beater).

    The above ingredients are weighed separately using an electronic kitchen scale. Then soften the butter (while blowing with a hair dryer while stirring with an egg beater).

  2. Home Cooking Recipe: Add the powdered sugar and salt to the softened butter and spray until the volume is slightly expanded. The color is slightly lighter, as shown.

    Add the powdered sugar and salt to the softened butter and spray until the volume is slightly expanded. The color is slightly lighter, as shown.

  3. Home Cooking Recipe: Cook the eggs in advance, remove the egg yolks, sift them into the butter with a flour sieve, and mix well. (The egg yolk is sifted for a soft taste~)

    Cook the eggs in advance, remove the egg yolks, sift them into the butter with a flour sieve, and mix well. (The egg yolk is sifted for a soft taste~)

  4. Home Cooking Recipe: Mix the weighed low-gluten flour with cornstarch, sieve it into butter, and knead it into dough.

    Mix the weighed low-gluten flour with cornstarch, sieve it into butter, and knead it into dough.

  5. Home Cooking Recipe: The state of the dough should be slightly dry, but it should not be spread out. Wrap the prepared dough in plastic wrap for 1 hour.

    The state of the dough should be slightly dry, but it should not be spread out. Wrap the prepared dough in plastic wrap for 1 hour.

  6. Home Cooking Recipe: Take out the refrigerated dough and put them into small balls by hand on the baking sheet of the tin foil. (Sammy prefers a smaller head, looks cute, and is more prone to beautiful cracks when pressed. )

    Take out the refrigerated dough and put them into small balls by hand on the baking sheet of the tin foil. (Sammy prefers a smaller head, looks cute, and is more prone to beautiful cracks when pressed. )

  7. Home Cooking Recipe: Gently push them one by one with a thumb, and then a beautiful crack will appear naturally.

    Gently push them one by one with a thumb, and then a beautiful crack will appear naturally.

  8. Home Cooking Recipe: Preheat the oven to 170 degrees, put the baking tray in the middle of the oven (be careful with hot hands), prepare the baking file, set the time for 15 minutes, pay attention to the observation at any time, and wait until the edge of the biscuit is slightly browned.

    Preheat the oven to 170 degrees, put the baking tray in the middle of the oven (be careful with hot hands), prepare the baking file, set the time for 15 minutes, pay attention to the observation at any time, and wait until the edge of the biscuit is slightly browned.

Tips:

Sammy said: 1. Eggs must be cooked. It is recommended that you cook for a while. Liquid egg yolks are not allowed. After cooking, put it in cool water to cool it, so it won't be hot when peeling. 2. When the egg yolk is sifted, it can be pressed with a little force. Just after sifting the egg yolk, you must clean the screen first, otherwise the flour will not be screened... 3. If you want a more intense milk flavor, you can add some milk powder, about 15 grams or so. 4. Sugar powder remember to use extra fine powdered sugar, so that the taste will be soft, it is best not to use white sugar.


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