Marguerite biscuit

Marguerite biscuit

Introduction:

"It's crisp and sweet, with the taste of Wangzai steamed bread."

Production steps:

Step 1: soften the butter, add sugar and salt, and beat until the color becomes light and bulky.

Step 2: press and sift the egg yolk and add it.

Step 3: sift the flour and add in.

Step 4: knead the dough gently and gently. Don't try too hard. Wrap in plastic wrap and refrigerate for 1 hour.

Step 5: take out and divide 20 small dough evenly, and color them evenly.

Step 6: press the thumb gently.

Step 7: preheat the oven up and down 170 degrees, upper layer for 12 minutes, edge yellowish OK.

Step 8: out of the pot, not bad.

Materials required:

Low powder: 50g

Corn starch: 50g

Butter: 50g

Powdered sugar: 30g

Salt: 0.5g

Cooked egg yolk: 1

Note: 1. Knead noodles, squeeze, not like kneading steamed bread. 2. This is the quantity of one furnace. If you don't need to make more furnace surface, you should continue to refrigerate, otherwise the pattern will crack and become less beautiful.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet