Italian hard-boiled egg yolk cookies, also called “住在意大利史特雷莎的玛格丽特小姐”.
I found this recipe from the internet. If you are a beginner in baking, this is the best recipe to try out because of its zero failure rate. With fewer ingredients, it creates an amazing taste. According to what I have found from the internet, this recipe is created by an Italian bakery chef with the purpose of pleasing a beautiful lady named Margaret.
Unsalted butter 100g
Low gluten flour 100g
Corn starch 100g
Powdered sugar 60g
Hard-boiled egg yolk 2 each
1. Bring the unsalted butter to room temperature. Add in powdered sugar. Beat in one direction until the mixture becomes fluffy, feathered-like textures.
2. Hard-boil 2 eggs. Use only the egg yolks. Crumble the egg yolks and strain through a sieve. Add the strained egg yolks into the butter mixture and continue to beat in the same direction until well combine.
3. Sift the low gluten flour and corn starch into the mixture. Fold gently with a rubber spatula. Knead into a dough ball. Wrap dough with plastic wrap and chill for 30 minutes.
4. While chilling, preheat the oven to 280°F. Cover the baking tray with aluminum foil paper.
5. Shape the chilled dough into several small balls. Flatten it with your thumb to form a flower-like shape.
6. Bake in a 280°F oven for about 45minutes.
I found this recipe from the internet. If you are a beginner in baking, this is the best recipe to try out because of its zero failure rate. With fewer ingredients, it creates an amazing taste. According to what I have found from the internet, this recipe is created by an Italian bakery chef with the purpose of pleasing a beautiful lady named Margaret.
Unsalted butter 100g
Low gluten flour 100g
Corn starch 100g
Powdered sugar 60g
Hard-boiled egg yolk 2 each
1. Bring the unsalted butter to room temperature. Add in powdered sugar. Beat in one direction until the mixture becomes fluffy, feathered-like textures.
2. Hard-boil 2 eggs. Use only the egg yolks. Crumble the egg yolks and strain through a sieve. Add the strained egg yolks into the butter mixture and continue to beat in the same direction until well combine.
3. Sift the low gluten flour and corn starch into the mixture. Fold gently with a rubber spatula. Knead into a dough ball. Wrap dough with plastic wrap and chill for 30 minutes.
4. While chilling, preheat the oven to 280°F. Cover the baking tray with aluminum foil paper.
5. Shape the chilled dough into several small balls. Flatten it with your thumb to form a flower-like shape.
6. Bake in a 280°F oven for about 45minutes.
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