Margaret's cake is not only delicious, but also easy to learn and suitable for beginners.However, this cake is high in calories, and for sisters who want to stay in shape, the food is currently, how to hold back the temptation is a problem.So I researched a low-fat, low-sugar version, replacing the original 100 grams of butter with 60 grams of butter and 40 grams of pure milk, reducing the sugar from 60 grams to 40 grams, and not losing the taste of the original recipe.

WHAT YOU NEED

Ingredients

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

How TO MADE Margaret, please.

Steps 1 to 4

1. Weigh all the materials well.

2. Sugar and salt are combined in a single glass of water.

3. The egg yolk is screened as a backup.

4. You can put the cooked egg yolk in the sieve with your finger.

Steps 5 to 8

5. Butter softened at room temperature, added sugar and salt.

6. It is sent with an egg beater until the color turns white and the volume swells.

7. The added egg butter and butter are stirred together evenly, and then the low-flour and cornstarch are added.

8. Add 40 g of pure milk and stir until dry.

Steps 9 to 12

9. Mixed by hand.

10. Margaret's dough is made from low-fat flour and cornstarch, so it's very loose and doesn't require excessive rubbing, as long as you let it curdle.

11. Then wrap it in a preservative film and put it in the refrigerator for an hour.

12. After cooling, remove the dough, weigh it into a small dough of 8 g, and rub it with your hand into small round balls.

13. After placing the oil paper or tin paper on the pan, press the small ball with your thumb, and a very natural crack appears on the edge.

14. Preheat the oven at 180 degrees for ten minutes, and after all the margaritas are done, put the grill in the middle layer of the oven, 170 degrees for 20-30 minutes.

15. Roast to a slight yellow on the edge, don't overcook.

16. The specific baking time depends on the oven.

17. The finished product.

Handy cooking tips

　　Since the dough is harder after cooling, you can use the temperature of your hand to soften the dough a little, so it is easier to rub the ball a little.Due to the reduction of butter, the finished product will be slightly harder than with whole butter, and not as crunchy.But it also tastes great! If you like a more spicy taste, you can replace 40 grams of milk with butter, which is 100 grams of butter.This is a relatively low-calorie, low-fat recipe.