Marguerite biscuit

Marguerite biscuit

Introduction:

Production steps:

Step 1: prepare materials.

Step 2: soften the butter at room temperature, add sugar to make it puffy.

Step 3: Boil the eggs, remove the protein and set them aside. Grind them with a sieve.

Step 4: put the yolk into the butter and stir well.

Step 5: sift corn starch and flour, mix well with butter until there are no granules.

Step 6: knead until smooth, form a dough, wrap it with plastic wrap and refrigerate for about 1 hour

Step 7: after taking out, weigh 15g of a dough and rub it into a small ball.

Step 8: put it in the baking tray and press it with your fingers.

Step 9: preheat the oven at 170 ℃ for about 15 minutes.

Materials required:

Corn starch: 100g

Low gluten flour: 100g

100g butter

Sugar: 40g

Cooked egg yolk: 2

Salt: 1 teaspoon

Note: frozen dough is harder and easier to crack when pressed with thumb. If there are no conditions, you can not refrigerate.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet