[Marguerite biscuit] - the best biscuit for beginners

[Marguerite biscuit] - the best biscuit for beginners

Introduction:

"This biscuit is really easy for beginners to use. It can cultivate self-confidence in baking, and it will definitely be highly praised by diners. After a year, I made this biscuit for the second time and gave it to mm, the editor of a local magazine. Today she came to send me the magazine, so I baked this plate of biscuit. Thank you. Because I have to go to work, only biscuits can be made in the insufficient time in the evening. They are the fastest, the best and the least likely to fail. So I chose this biscuit which Marguerite likes very much. According to her, this little thing is very popular with women in her office

Production steps:

Step 1: prepare materials.

Step 2: boil two boiled eggs and take the yolk. Put the egg yolk on the screen and press it with your fingers to make the egg yolk pass through the screen and become the fine yolk powder.

Step 3: soften the butter, add sugar and salt.

Step 4: beat with the egg beater until the volume is slightly enlarged, the color is slightly lighter and the shape is puffy.

Step 5: pour in the sifted yolks.

Step 6: mix well.

Step 7: mix the low gluten flour and corn starch and sift into the whipped butter.

Step 8: knead into dough by hand.

Step 9: knead the dough should be slightly dry, not too wet, and will not spread because of drying. Wrap the dough in plastic wrap and refrigerate for 1 hour.

Step 10: take out the frozen dough, take a small piece, knead into a small ball.

Step 11: put the ball on the baking plate and flatten it with your thumb. When pressed flat, the biscuit will crack naturally.

Step 12: make all the small cakes in turn, put them in the middle layer of the oven, 170 degrees, 15-20 minutes, and slightly brown the edge.

Materials required:

Low gluten flour: 100g

Corn starch: 100g

Butter: 100g

Cooked egg yolk: 2

Salt: 1g

Powdered sugar: 60g

Note: when boiling eggs, the eggs in the cold water pot, first soak in cold water for a few minutes, and then open the fire until the water boils. Boil the water for about 8 minutes, remove and cool in cool water. The yolk cooked to this degree is dry and easy to pass through the screen. The frozen dough is more dry and hard, and it is easier to crack when pressed with thumb.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet