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: 80g common flour, 120g corn starch, 100g butter, 3 small egg yolks, 60g sugar powder.

Step 2: sift the yolk and use a small spoon to help crush it.

Step 3: scrape the yolk from the bottom of the sieve.

Step 4: soften butter and sugar, beat with egg beater until light.

Step 5: add the sifted egg yolk in several times, mix thoroughly each time, and then add the next time.

Step 6: sift in the powder.

Step 7: gently knead into dough and refrigerate for 30 minutes.

Step 8: form a ball.

Step 9: put it into the baking pan, press the middle of the ball with your thumb, and naturally crack around.

Step 10: put it into the preheated 180 degree oven for 25 minutes, and the biscuits turn yellow.

Materials required:

Ordinary flour: 80g

Corn starch: 120g

Butter: 100g

Yolks: 3

Sugar powder: 60g

Note: 1, the yolk should be cooked completely, can't have sugar heart. 2. With low powder, the formula is low Powder 100g, starch 100g, other unchanged. 3. Powdered sugar is to make biscuits more delicate, and ordinary sugar can be broken by blender instead. 4. When kneading into a ball, don't knead it repeatedly, so as not to affect the taste. It's better to grasp it by hand. 5. It's definitely worth a try.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet