This is a small-scale, self-tested combination of all kinds of butter-free, butter-free recipes... these are probably 35-40 doses.

WHAT YOU NEED

Ingredients

One boiled egg.
20 grams of flour
50 grams of low-fat flour
40 grams of cornstarch
50 grams of butter
0.5 grams of salt

How TO MADE Margaret, please.

Steps 1 to 4

1. The butter is softened at room temperature... it doesn't turn into liquid butter... if it's summer, you can cut it into small pieces and disperse it directly with an electric egg breaker.

2. After softening, sugar powder is added once, and the butter is spread, turning light and fluffy.

3. The cooked egg yolk is pressed through the sieve with a spoon in a bowl, the egg yolk is squeezed on the sieve with a scraper to form a layer of egg butter powder under the sieve, the scraper is scraped into the butter and stirred evenly.

4. Low-fat flour, cornstarch, and table salt are sifted into butter.

5. Mixed into granules with a knife.

6. The oven is preheated at 170 degrees for five minutes.

7. Hold the granular dough in clusters by hand.

8. If the dough is not sticky, it can be mixed directly into about 4 g of dough and placed in a grill pan.

9. If the dough is sticky, put it in a refrigerator bag and refrigerate it for half an hour.

10. The pan needs to be oiled or brushed.

11. The dough is shaped into a ball and squeezed directly onto the griddle with the thumb.

12. It's a very natural and beautiful shape.

13. Put it in the oven.

14. 170 degrees for about 15 minutes.

15. The specific time depends on your taste and the temperament of your oven.

16. If you like to bake a little, you can change the time yourself.

17. When the time comes, don't be in a hurry to take it out, put it in the oven and cook some more cookies.

18. Of course, if your cookies have turned yellow, don't cook them again...

19. After baking, take it out of the oven to cool, and after cooling, seal the bag!

Handy cooking tips

　　For butter, I've tried all sorts of low-butter, no-butter amounts, and I can only say that without butter, it's not Margaret.Margaret is the same no matter what oil is used, but the taste is completely different.If you don't like the taste of butter, you can substitute 30 g of butter with 20 g of corn oil, the butter should also be spread, the corn oil should also be spread with an egg beater, so that the corn oil and butter blend, giving a light yellow creamy appearance, but the taste is definitely not pure butter.As for no butter, I just want to say that if you think you can accept it, you can try 50 grams of corn oil.2.Eggs must be cooked thoroughly, and cooked eggs should be placed in cold hands for a while so that the eggs cool down and are easier to sift.3. Sugar powder cannot be substituted with white sugar, which affects the taste of Margaret.4. Maize starch can be increased or decreased in the range of 40-50 g, if you like it, add some more.4. I like to add 0.5 g of salt, like eating salted egg yolk, super cool!