Marguerite biscuit
Marguerite biscuit
Introduction:
"I didn't use corn starch. I used a little high gluten flour. It was more chewy."
Production steps:
Materials required:
Low gluten flour: 140g
High gluten flour: 60g
Butter: 100g
Miantang: 50g
Cooked egg yolk: two
matters needing attention:
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: milk flavor
Marguerite biscuit
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