Marguerite biscuit

Marguerite biscuit

Introduction:

"It is said that the origin of Marguerite biscuits is as follows: Miss Marguerite, who lives in stressa, Italy, is said to be a baker who fell in love with a young lady, so he made this kind of dessert and took the name of this young lady as the name of this French dessert. Marguerite is an absolute novice biscuit. It doesn't need many tools or special materials. It has a simple appearance, but its taste is delicious. This biscuit is easy to make and easy to eat. It's easy to melt in the mouth. It's a biscuit without additives. It's very recommended. It's definitely worth a try. "

Production steps:

Step 1: soften the butter at room temperature and add sugar

Step 2: beat the egg beater until loose

Step 3: sift the cooked egg yolk

Step 4: beat well with egg beater

Step 5: sift in corn starch and low gluten flour

Step 6: mix well with scraper

Step 7: knead the dough by hand, wrap it with plastic wrap and refrigerate for half an hour

Step 8: divide the dough into 15g or so and knead it round. Press it in the middle with your thumb to form a natural crack

Step 9: put into the oven, 180 degrees, up and down the fire, 15 minutes

Step 10: instant biscuit

Materials required:

Low gluten flour: 100g

100g butter

Corn starch: 100g

Cooked egg yolk: two

Sugar: 50g

Note: first, when sifting the yolk, press it down with a spoon, it's easy to sift; second, the baking time is set according to the characteristics of each oven; third, the white sugar should use fine granulated sugar, the coarse granulated sugar is not easy to melt, if there is powdered sugar, it's best to use powdered sugar.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet