[Cranberry Marguerite]

[Cranberry Marguerite]

Introduction:

"It's been a long time since I started baking, but I haven't made any Marguerite biscuits that novices usually try to make. Think about the reason, maybe it's just because of which cooked egg yolk... Yesterday noon at home, cooked two eggs for lunch, this is not, cooked egg yolk, peeled out a stay, intend to make the last time this Marguerite biscuit. Ingredients: low gluten flour 40g, corn starch 40g, butter 40g, cooked egg yolk 1, sugar 25g, salt 0.5g, wine soaked Cranberry 15g

Production steps:

Step 1: melt the butter into a liquid

Step 2: add sugar

Step 3: add salt

Step 4: mix well

Step 5: sift the cooked egg yolk into the butter

Step 6: mix well

Step 7: sift in the mixture of low gluten flour and corn starch

Step 8: knead well

Step 9: mash the wine soaked cranberries and chop them

Step 10: add to the dough

Step 11: knead well; cover the dough with plastic wrap and refrigerate for about 1 hour

Step 12: divide the dough into 7g / piece of small dosage, rub round and put it into the baking pan

Step 13: use your thumb to make a dent in the middle of the dough, so that it will naturally split around

Step 14: put into the middle layer of preheated oven and bake at 170 ℃ for about 25 minutes

Step 15: put it out of the oven to cool and seal it

Materials required:

Low gluten flour: 40g

Corn starch: 40g

Butter: 40g

Cooked egg yolk: 1

Fine granulated sugar: 25g

Salt: 0.5g

Cranberry in wine: 15g

Precautions: 1. Mix the sifted egg yolk with butter to make it more uniform; 2. Cranberry crumbs can also be added with flour, and then knead into dough;

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet