Margaret's crispy pancakes - a baked good that's definitely easy for beginners to master

　　The biggest feature of this cookie, in addition to its simplicity and ease of making, is that the dough is removed.(I brought some to the office on Monday, good guy, half of it really sucks)And then I thought to myself, "Sister, how many full drops do you have left?" And then I laughed.The reference square should be error-free.PS: I suddenly wanted to take a picture that day, but the camera didn't work.There is no electricity.And then I took a picture with my phone.

WHAT YOU NEED

Ingredients

200 grams of low-fat flour
200 grams of butter
200 grams of cornstarch
120 grams of flour
2 grams of salt
4 boiled eggs

How TO MADE Margaret's crispy pancakes - a baked good that's definitely easy for beginners to master

1. Two cooked eggs, sifted, powdered.

2. (The egg yolk is placed on the screen and pressed with the finger)

3. It is suitable for all kinds of dishes.

4. 100 grams of low starch flour, 100 grams of corn starch, 100 grams of butter, 1 grams of salt, 60 grams of sugar flour.

5. Butter softening at room temperature

6. Sugar powder and salt are added to the softened butter; it is served with an egg beater.

7. Until it reaches a slightly enlarged volume, the color is slightly lighter (yellow-milk white) and appears enlarged.

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

9. Low-fat flour and cornstarch are sifted into thick butter and kneaded by hand into a dough.

10. Wrap in a preservative film and refrigerate for one hour.

11. The frozen dough is divided into 80 small pieces, rubbed by hand, and placed on a grill.

12. (Leave enough space in the middle)

13. Use your thumb to rub your belly on a good round ball to shape it.

14. (Average power, so there's not much difference in shape) (At this point, the oven can be preheated)

15. In the oven, medium, 170 degrees, up and down, 20 minutes.

16.