Marguerite biscuit

Marguerite biscuit

Introduction:

Production steps:

Step 1: cut the butter into small pieces and soften with hot water.

Step 2: sift in low gluten flour, salt and corn starch.

Step 3: sift in the yolks.

Step 4: stir well to form dough, put into fresh-keeping bag and refrigerate for half an hour.

Step 5: divide the ball into about 10 grams, press it flat with your thumb, and natural cracks appear. Preheat the oven at 170 ℃, bake for 15 ~ 20 minutes, and the edge will be slightly brown. (the specific temperature and time depend on the individual oven.)

Step 6: take it out of the oven and let it cool.

Materials required:

Low gluten flour: 100g

Corn starch: 100g

Butter: 100g

Powdered sugar: 60g

Cooked egg yolk: 2

Salt: 1g

Note: 1, butter must be sufficient, otherwise it is difficult to knead into a ball. 2. If you make this biscuit in cold winter, it's easy to freeze the butter again after melting, so you can put the cooking basin in warm water for operation. 3. When baking, always pay attention to observation, because each oven is different, you can appropriately increase or decrease the baking time.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet