Margaret Biscuit

Ingredients

• Cookbook follows Junzhi to learn bake II book 28 pages:
• Low muscle flour 100 grams
• Corn is amylaceous 100 grams
• Butter 100 grams
• Ripe yoke 2
• Salt 1 gram
• Candy pink 60 grams

Tips

Bake: The superstratum in oven, fluctuation fire 170 degrees, 15-20 minute

Directions

1. Boil two boiled eggs, take its yoke.
2. After butter bate, join candy pink and salt, dismiss with eggbeater
3. Make bulk a little expand, color becomes shallow a bit, submit Peng loose form
4. Put yoke on screen mesh, press with finger pressure, make yoke passes screen mesh, become yoke delicate last stage to join (3) mix all
5. Mixture sift out of low muscle flour and jade rice starch is entered (4)
6. Knead dough with the hand. Kneading good doughy position should be appreciably slants work, not beyond the mark and wet, also won’t because dry and diffuse. Use dough last velar package is nice, put into freezer to refrigerate a hour
7. Take out the dough that has refrigerated, take a small, knead roundlet ball.
8. Will small pellet is put in bake dish on, press with thumb flat. Press flat when, cookies can appear natural crackle.
9. Warm-up oven, the superstratum in oven, fluctuation fire 170 degrees, 15-20 minute
10. This is former cookbook - Jun Zhi’s Tips