那時候賣烘焙這款是很受歡迎的一款，現在整理成菜譜供大家收藏。

用料

低筋面粉

95克

玉米淀粉

95克

熟蛋黃

2個

黃油

85克

糖分

50克

1克

蛋液

30克

瑪格麗特餅干的做法

1. 把黃油室溫軟化，軟化到能用手指輕松的壓出坑兒即可。軟化好的黃油用打蛋器打發到蓬松狀態，然后加入糖粉和鹽繼續打發。

1. 打發得更細膩更順滑后多次加入蛋液。每次都要打均勻后再加蛋液。

1. 具體操作請看視頻。

1. 然后把熟蛋黃過篩用刮刀攪拌均勻。

1. 最后加入過篩好的低粉和玉米淀粉活成柔軟的面團。
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1. 把面團分成均勻的25份搓圓。

1. c。

1. 烤箱中層170度20分鐘。