Margaret biscuits flounder

Published Jul 8, 2020 at 02:05am ET

Food Material List

1 Low-gluten flour 100g
2 corn starch 100g
3 butter 100g
4 boiled egg yolk 2

Operational steps

1 After softening butter, add sugar powder and salt and whisk it in an egg beater until it is slightly bulky, lighter in color and bulky.
2 Boil two eggs, take the yolk, put the yolk on the screen, press with your fingers until the yolk becomes fine.
3 Pour in the sifted egg yolk and stir well.
4 Mix low gluten flour with cornstarch and sift into beaten butter. Knead into dough by hand.
5 The kneaded dough should be slightly dry, but not too wet and will not disperse due to drying. Wrap the dough in a fresh-keeping film and put it in the refrigerator for 1 hour.
6 Take out the cold dough, take a small piece and knead it into a small ball.
7 Press flat with your thumb. When pressed flat, biscuits will crack naturally.
8 Put it in the oven and the edges are slightly brown.

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