MargaretCookieThe full name is "Margaret, Lady of St. Teresa in Italy," originating from...PastaThe baker liked a girl named Margaret, so he made this French...DessertHe named it after his favorite girl, and Margaret...CookieThe recipe is very simple, definitely for beginners, and you can make it without special ingredients, and the texture is also incredibly delicious.

How to make Margaret cookies

NeededIngredients

Low-glutenFlour100g, unsaltedButter100g, softenedEgg yolks2, 60g powdered sugar, 1g salt,Milk powder20g,CornStarch100g.

Instructions

1, After softening the butter, place it with sugar and salt, and whip.

2, Whip the butter until the color is light and fluffy.

3,EggsBoil and extract the egg yolks, place them in a sieve, and then mix them with a chopstick.

4, Sift flour, cornstarch, and milk powder, and mix with the butter and egg yolk, and knead into a dough.

5, After kneading the dough, wrap it in plastic wrap and refrigerate for 1 hour.

6, After 1 hour, take out the dough and knead it into a ball. Press on the center with your finger to create slight cracks.

7, Place it on a baking sheet.

8, PreheatOven180 degrees, bake for about 15 minutes.

Tips

1, When making Margaret cookies, after the oven is preheated to the set temperature, place the baking sheet in the oven to bake the cookies.

2, The butter must be softened to room temperature before taking it out of the refrigerator, meaning you can press it with your hand, but don't soften it for too long, otherwise it will not be able to whip.

3, When whipping butter, the initial mixing is butter, powdered sugar, and salt, and then slowly the color and volume will become lighter and fluffier, and it will show a feather-like pattern.

4, When sifting flour, cornstarch, and milk powder, use a bowl that is slightly larger than the sifter, so that the operation is more convenient and won't waste.

How to make delicious Margaret cookies

Needed Ingredients

50g low-gluten flour, 50g cornstarch, 1 egg yolk, 0.5g salt, 50g butter, 30g powdered sugar.

Instructions

1, Boil 1 egg, and extract the yolk.Place the yolk in a sieve.

2, After softening the butter, add sugar and salt, and whip until the color is light and fluffy, and pour into the egg yolk and mix.

3, Sift in low-gluten flour and cornstarch, and mix with a scraper.

4, Put on disposable gloves, and knead the scattered dough into a ball, cover with plastic wrap, and refrigerate for 1 hour.

5, Take out the dough, and divide it into about 8g small dough balls, and knead them into small balls.

6, Place the small balls on a baking sheet, and press on the center with your thumb.

7, Place in the middle of the oven, 160 degrees, for about 15 minutes.

Tips

1, When making Margaret cookies, the egg yolk needs to be fully cooked before sifting, and when sifting, use a spoon to press on the top, which will be more convenient.

2, The temperature of your home oven may not be accurate, so the time here is only a reference, whenBakingmake sure to supervise it, especially when it's almost done, observe its color.

About Margaret cookies

Introduction to Margaret cookies

The full name of Margaret cookies is "Margaret, Lady of St. Teresa in Italy," and the English name is Italian Hard-boiled Egg Yolk Cookies.A long time ago, aBakermade cookies, and he silently said the name of his beloved in his heart, and imprinted his handprint on the cookies.This is the origin of "Margaret, Lady of St. Teresa in Italy" cookies.This is similar to ChineseThis is similar to Chinesehidden a beautiful love story.Precautions

1, The dough is drier after refrigeration, and it is easier to create beautiful cracks when pressing with your thumb.

If you don't have the conditions, you can also skip the refrigeration.2,

When boiling eggs, put the eggs in a pot of cold water, soak them in cold water for a few minutes, and then heat until they boil.After boiling, cook for about 8 minutes, and then remove them, and cool them in cold water.If you cook the eggs to this extent, the egg yolks are relatively dry and easy to sift through.After the water boils, cook for about 8 minutes, then remove and cool in cold water.The egg yolks will be relatively dry and easy to pass through a sieve when cooked to this extent.