打发得更细腻更顺滑后多次加入蛋液。每次都要打均匀后再加蛋液

那时候卖烘焙这款是很受欢迎的一款，现在整理成菜谱供大家收藏。

用料

低筋面粉

95克

玉米淀粉

95克

熟蛋黄

2个

黄油

85克

糖分

50克

1克

蛋液

30克

玛格丽特饼干的做法

1. 把黄油室温软化，软化到能用手指轻松的压出坑儿即可。软化好的黄油用打蛋器打发到蓬松状态，然后加入糖粉和盐继续打发。

1. 打发得更细腻更顺滑后多次加入蛋液。每次都要打均匀后再加蛋液。

1. 具体操作请看视频。

1. 然后把熟蛋黄过筛用刮刀搅拌均匀。

1. 最后加入过筛好的低粉和玉米淀粉活成柔软的面团。
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1. 把面团分成均匀的25份搓圆。

1. c。

1. 烤箱中层170度20分钟。