Ready your rolling pin, spatula, and mold. Cover the baking pan with cooking paper. Dust your cutting board with flour. Measure and chill the margarine.
Combine the cake flour, bread flour, baking powder, sugar, and salt, and sift twice.
Add the margarine to the bowl in step 2 and use the end of a fork to smash while mixing. Mix until all of the powder becomes smooth.
Add milk to the center and use a spatula to mix together. Caution: don't knead. From here you'll want to move quickly. Preheat the oven to 200℃.
Place the dough on your dusted cutting board and fold in half 6 - 7 times while lightly dusting.
Use the rolling pin to flatten it to a thickness of 2 cm. Use your mold to create the shapes. Take the leftovers, combine, and make more shapes.
Place on the cooking paper-lined baking pan and bake at 190℃ for 11 to 12 minutes. Bake until the top has a slight golden brown color.
And they're complete. Serve together with maple syrup, jam, etc of your choosing.
I tried substituting 20 g of the cake flour with wheatgerm. The wheatgerm changes the sweetness and fragrance. These are also delicious.
Addition If you want to avoid collecting and reshaping the leftover dough, just cut the spread-out dough with a knife. If you still have leftovers, just roll it up into a ball.
This is what they look like when finished. Feel free to make your own shapes.
Story Behind this Recipe
A recipe I've tried many times. I've made many variations but too much butter would make it too heavy or there would be egg whites left over. This recipe is what I came up with using my favorite ingredients and it can be made quickly.
Spread out some wrap on your cutting board and hold it in place with tape for convenience. Use chilled margarine and butter. The key is to move quickly once you've added the milk. If you want to apply a glaze, use a brush to coat with milk or mirin.