Margaret

Margaret

Overview

Very crispy and fragrant biscuits, I love them as soon as I eat them. 50g butter, 1 cooked egg yolk, 50g cornstarch, 50g cake flour, 30g powdered sugar, 0.5g salt, bake at 170 degrees for 20 minutes

Tags

Ingredients

Steps

  1. Soften the butter at room temperature (or press in the microwave: defrost for 1 minute, press with a spatula to help soften).

    Margaret step 1

  2. Add powdered sugar and salt, turn off the power first, mix well (to prevent sugar from flying), then turn on the power to beat.

    Margaret step 2

  3. Use a spatula to scrape the butter from the sides.

    Margaret step 3

  4. Beat until white and puffy.

    Margaret step 4

  5. Sift the cooked egg yolk into fine powder and stir evenly.

    Margaret step 5

  6. Pour in the sifted starch and cake flour and mix well. Knead with your hands until even and there is no dry powder.

    Margaret step 6

  7. The dough can be placed in the refrigerator for 1 hour (this step can be omitted). (Preheat the oven to 170 degrees for 10 minutes.

    Margaret step 7

  8. Take a small piece of dough and roll it into a small ball. Place the small balls on a baking sheet lined with tin foil and flatten them with your thumbs to create natural cracks.

    Margaret step 8

  9. Put it in the preheated oven, set the middle rack to 170 degrees, and wait for about 20 minutes until the edges are slightly brown. Immediately transfer the pancakes to the grill with a scraper to prevent water from leaking out.

    Margaret step 9