Original Marguerite biscuit

Original Marguerite biscuit

Introduction:

Production steps:

Step 1: boil two boiled eggs and take the yolk

Step 2: put the egg yolk on the screen and press it with your fingers to make the egg yolk pass through the screen and become the egg yolk powder.

Step 3: after the butter is softened, add sugar powder and salt, and beat with an egg beater until the volume is slightly enlarged, the color is slightly lighter, and the shape is puffy

Step 4: pour in the sifted egg yolk and stir well.

Step 5: mix the low gluten flour and corn starch and sift into the whipped butter

Step 6: knead the dough by hand. Knead good dough state should be slightly dry, not too wet, will not spread because of dry. Wrap the dough in plastic wrap and refrigerate for 1 hour.

Step 7: take out the frozen dough, take a small piece, knead into a small ball.

Step 8: press out the pattern with your thumb.

Step 9: put in the preheated oven, middle 170 degrees, about 20 minutes, the edge is yellowish.

Materials required:

Corn starch: 80g

Low gluten flour: 80g

Salt free butter: 80g

Cooked egg yolk: 2

Soft granulated sugar: 48

Salt: 1

Precautions: 1, cooked egg yolk is not easy to sift, when sifting, use your fingers to press the egg yolk, squeeze the egg yolk through the screen, it's OK. 2. When boiling eggs, eggs in cold water pot, first soak in cold water for a few minutes, and then open the fire until the water boils. Boil the water for about 8 minutes, remove and cool in cool water. The yolk cooked to this degree is dry and easy to pass through the screen. 3. Frozen dough is more dry and hard, and it is easier to crack when pressed with thumb. If there are no conditions, you can not refrigerate

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet