Marguerite biscuit

Marguerite biscuit

Introduction:

"Since DIY baking, the most popular biscuit is Marguerite, whose unique taste has conquered the family of men, women and children. Its raw materials are also very simple, and only those who have tasted it know the beauty of it. "

Production steps:

Step 1: sift the yolk and use a small spoon to help crush it.

Step 2: scrape the yolk from the bottom of the sieve.

Step 3: soften butter and sugar, beat with egg beater until light.

Step 4: add the sifted egg yolk in several times, mix thoroughly each time, and then add the next time.

Step 5: sift in the powder.

Step 6: gently knead into dough and refrigerate for 30 minutes.

Step 7: form a ball.

Step 8: put it into the baking pan, press the middle of the ball with your thumb, and naturally crack around.

Step 9: put it into a preheated 180 degree oven for 25 minutes, and the biscuit turns yellow.

Materials required:

Ordinary flour: 80g

Corn starch: 120g

Butter: 100g

Yolks: 3

Sugar powder: 60g

Note: 1. The yolk should be completely cooked, without sugar core. 2. If low powder is used, the formula is low Powder 100g, starch 100g, others remain unchanged. 3. Sugar powder is to make biscuits more delicate, and ordinary white sugar can be broken with a blender instead. 4. Don't knead repeatedly when kneading into a ball, so as not to affect the taste. It's better to grasp it by hand. 5. It's definitely worth trying

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet