Marguerite

Marguerite

Introduction:

"Margaret, known as the most easy to use, zero failure biscuit. Novice bakers usually use it to light up and practice. Although baking has been playing for several years, biscuits are rarely tried,. Yesterday, at the strong request of my son, I tried to bake some with reference to the prescription on the Internet, and it was a success. Sure enough, the method is very simple, and the finished product is quite delicious. "

Production steps:

Step 1: raw materials

Step 2: soften butter with water and sift in all powders.

Step 3: sift the yolks

Step 4: mix well with a spoon.

Step 5: gently and into a ball, refrigerate for 20 minutes.

Step 6: divide the ball into 6 grams and press it gently with your thumb.

Step 7: put it in the middle of the oven, 170 degrees, bake for 20 minutes.

Step 8: bake until slightly yellowish, cool and put into a glass can for sealed storage.

Materials required:

Low powder: 40g

Corn starch: 40g

Cooked egg yolk: 1

Butter: 40g

Powdered sugar: 25g

Salt: 0.5g

Note: cold storage of mixed dough can make the dough harden slightly, so as to make beautiful cracks in the next step. If you don't mind the appearance, you can also omit it.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: salty and sweet