Margaret biscuits

Cooking Instructions

1. Material ~ material ~ article

   

2. Cut 100g of butter and place it in a large waterless and oil-free stainless steel basin

   

3. The butter is softened at room temperature and crushed with a spatula

   

4. Sift 2 hard-boiled egg yolks and set aside

   

5. Good bleach

   

6. Sift in 60 grams of powdered sugar (if you don't like it too sweet, you can reduce the amount), 1 gram of salt, and mix until there is no powder

   

7. Whip lightly to lighten it

   

8. Chopped egg yolk and mix with jio

   

9. Sift in 100g of corn starch/low-gluten flour jio mix
   tip: This step is the most felt by hand, and the temperature of the hand can make the butter melt faster and the powder is easier to form a clump

   

10. Divided into 4 servings: original/matcha /purple potato /pumpkin , kneaded into 1-1.5g respectively, and wrapped in plastic wrap and refrigerated for
    1 hour

    

11. Divide into 10g/piece, and cover it with some plastic wrap to prevent moisture loss for too long

    

12. Knead into small balls, arrange on a baking sheet and press a honeycomb with your thumb

    

13. Strive to bake ing, directly with the oven comes with the mode

    

14. Candid shots

    

15. Scent!