Marguerite biscuit

Marguerite biscuit

Introduction:

Production steps:

Step 1: weigh all the raw materials.

Step 2: put the egg yolk on the screen and press it with your fingers to make it fine.

Step 3: soften the butter, add salt and sugar, and beat with an egg beater until the volume is slightly enlarged and the color is slightly lighter.

Step 4: add the sifted egg yolk and stir well.

Step 5: sift the low flour and corn starch together, add them into the batter, knead them into a smooth dough, wrap them with plastic wrap, and refrigerate for one hour.

Step 6: rub into a small ball that is basically uniform.

Step 7: press with your fingers one by one, and natural cracks will appear.

Step 8: preheat the oven, middle layer, 160 degrees, heat up and down for 20 minutes.

Materials required:

Low powder: 100g

Corn starch: 100g

Butter: 100g

Sugar: 60g

Salt: 1g

Cooked egg yolk: 2

Note: the temperature of my oven is a little higher, so I use it at 160 ℃ for 20 minutes. Specific baking time, please according to the actual situation of each oven.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet