Kiss you, Margaret(qin qin ni ma ge li te )

Kiss you, Margaret

Introduction:

"Since it's suitable for novice baking cookie, it naturally belongs to me. For novice baking like me, you should have a try!! Go!Go!Go!”

Production steps:

Step 1: preparation materials: cakeflow / self rising flow, corn starch, butter, powdered sugar, cooked eggs, salt

Step 2: soften the butter at room temperature until there are holes in the butter. Then mix the butter, sugar and salt and stir in an egg beater.

Step 3: stir until the mixture foams. At this time, the volume becomes larger and the color becomes light yellow. Obviously, it feels very easy to stir.

Step 4: sift the cooked egg yolk and press it with a spoon. Add to the mixture in step 3.

Step 5: mix the yolk and mixture well.

Step 6: add the sifted starch and low gluten flour into the mixture in step 5, knead it evenly by hand until the surface is smooth.

Step 7: divide the dough into about 40 portions, take one portion and rub it into a small ball in the palm, then press it gently with the index finger in the center of the ball, the ball is flat, and the edge forms beautiful flowers.

Step 8: bake at 350 degrees Fahrenheit (175 degrees Celsius) for 12 minutes

Materials required:

Low gluten flour: 5 / 6 Cup

Corn starch: 2 / 3 cup

Butter: 1 / 2 cup (1 stick)

Cooked egg yolk: 3

Powdered sugar: 1 / 2 cup

Salt: a handful

Note: 1. Because I don't have a kitchen scale yet, I adjusted it according to the approximate proportion. The result is very successful, because I believe that the ratio of butter: low gluten flour: corn starch = 1:1 is not necessarily the best ratio, but the possible ratio. Maybe 1:1.05:1.01 is better? Has anyone tried all the possible combinations? So it doesn't matter to adjust the amount of material up and down a little bit. There's no need for dogma. 2. When sifting the yolk, your prescription is to use your hand（ http://blog.sina.com.cn/s/blog_ 4a5089ff0100en83.html"target="_ blank"] http://blog.sina.com.cn/s/blog_ 4a5089ff0100en83. HTML [/ url]), I feel it is more convenient to press the spoon. 4. In Jun's recipe, put the smooth dough in the refrigerator for 1 hour after step 6, so that the dough will harden and the edge will blossom naturally when making biscuit shape. I don't think it's necessary, because I didn't put it in the refrigerator, and the biscuit shaped edge also blooms naturally. In step 7, it doesn't have to be divided into 40 portions. If you want to make a big biscuit, it doesn't matter. Just extend the baking time a little. 6. After baking for about 10 minutes, turn on the oven to see if it is scorched. I baked it for 12 minutes, but it was still very soft when I pressed it with my finger, but it became hard after a few minutes

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Qin Qin Ni Ma Ge Li Te