Margaret Cookies
Overview
This cookie was made when I first started baking. It can be said that it is a must-try for novices. It is simple and easy to use, and your confidence will be greatly improved after you master it. The texture is crispy and melts in your mouth, with a rich milky aroma. I had nothing to do in the past two days and took advantage of the National Day break to do it again.
Tags
Ingredients
Steps
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After the eggs are cooked, take the yolks and do whatever you want with the egg whites
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Pass the egg yolks through a sieve and press with a spoon to form a fine foam
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Sifted egg yolk foam
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Let the butter soften at room temperature, add powdered sugar and salt, and beat the butter with a whisk until fluffy
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Pour in the egg yolk foam just now
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Mix well
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Mix cornstarch and low-gluten flour and sift in. "Actually, there is no big difference between pouring it in directly after mixing and sifting it in. I can't eat it anyway."
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Knead the dough with your hands
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Wrap the kneaded dough in plastic wrap and refrigerate for an hour
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Take out the refrigerated dough, take a small piece and roll it into a ball, press it gently with your thumb
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There will be natural cracks. Mine is about 9 grams a small dough
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Press them all
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Preheat the oven in advance and bake at about 165 degrees for 18-20 minutes, until the edges are slightly browned. Each oven is different, so you may need to adjust it slightly
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Picture of the finished product, super crispy after cooling.
