Margaret has a rather long academic name: Miss Margaret, who lives in Stresa, Italy, is said to be a waitress who fell in love with a young lady, so he made this dessert, and took the name of this young lady as the name of this French dessert.

WHAT YOU NEED

Ingredients

100 grams of low-fat flour
100 grams of cornstarch
100 grams of butter
Two boiled eggs.
1 gram of salt
60 grams of flour

How TO MADE Margaret's cookies

Steps 1 to 4

1. Ingredients: 100 grams of low starch flour, 100 grams of cornstarch, 100 grams of butter, two cooked eggs, 1 grams of salt, 60 grams of sugar powder

2. Boil two eggs in water and take their yolks.

3. Place the egg yolk on the sieve net and press it with your finger so that the egg yolk passes through the sieve net and becomes a fine end of the egg yolk.

4. After softening the butter, add sugar powder and salt, and spread with an egg beater until it is slightly swollen, slightly lighter in color, and swollen.

Steps 5 to 8

5. Pour the egg yolk into the sieve and stir evenly.

6. Low-fat flour and cornstarch are mixed by hand into a dough mixed with butter.

7. (The state of a good dough should be slightly semi-dry, not too wet, and not dispersed by drying.)

8. Wrap the dough in a preservative film and refrigerate for one hour in the refrigerator.

9. Take out the frozen dough, take a small piece, and grind it into small round balls.

10. Place the small round ball on the grill and press it flat with your thumb.

11. When pressed flat, the biscuits develop natural cracks.

12. In turn, prepare all the cakes and put them in the oven in the upper layer, 170 degrees, for 15 to 20 minutes, the edges are slightly browned.

13. It's wrapped in a rabbit bag, and it feels like a baby.

Handy cooking tips

　　When cooking eggs, the eggs are boiled in cold water, soaked in cold water for a few minutes, and then turned on until the water boils.After boiling, boil for about eight minutes, remove and cool in cold water.The egg yolk cooked to this degree is drier and easier to pass through the sieve.When sifting, press the egg yolk with your finger and squeeze the egg yolk through the sieve.The frozen dough is drier and harder, and it's easier to create beautiful cracks when you press it with your thumb.If there are no conditions, it may not be refrigerated.The temperature of the oven is based on the actual temper of the oven itself, in case the color is too deep.