Coco Margarita vegetable oil version - Cinderella biscuit

Coco Margarita vegetable oil version - Cinderella biscuit

Introduction:

"This is my Cinderella!! If Marguerite biscuit is a pastry made by the baker thinking of his beloved woman, then this Cinderella is also named after my beloved. Cinderella biscuits are based on Marguerite's formula, improved and re created. I used plain vegetable oil and TA's favorite black cocoa. It's bitter first and sweet later. It melts at the entrance. It has a simple appearance and a literary heart. "

Production steps:

Step 1: prepare everything except oil and sift the yolks.

Step 2: the refrigerator takes out the corn oil that has been frozen all night.

Step 3: take the frozen corn oil out of the plastic bag, put sugar powder and salt in the basin, quickly disperse, and sift in the low cocoa powder. Move fast.

Step 4: grasp the powder by hand, and put it into the plastic bag containing corn oil. Then put it in the freezer for 1 hour.

Step 5: divide the dough into 8 grams of small balls, several.

Step 6: flatten the ball with your thumb, put it into 160 oven and bake for 15 minutes.

Step 7: it's really very loose. It melts at the entrance.

Materials required:

Low powder: 45g

Starch: 45g

Cocoa powder: 10g

Frozen corn oil: 50g

Powdered sugar: 30g

Cooked egg yolk: 1

Salt: 0.5g

Note: I especially like Marguerite, but the traditional formula is full of butter. In order to reduce the cost, we want to use vegetable oil instead. But there is no way to send the liquid oil. The biscuits are very hard. So if you want the biscuit to be crisp, you have to beat the oil. So, the vegetable oil frozen, and then sent, then made this snack.

Production difficulty: unknown

Process: Baking

Production time: one hour

Taste: bitter