Marguerite biscuit

Marguerite biscuit

Introduction:

"The Marguerite biscuit is said to be the most suitable biscuit for beginners. The first time you bake, of course, you have to start with it. Generally speaking, it's still a success, but the timing is not very good, the color is a little heavy, after all, is it the first time to do it! But the taste is still very crisp. "

Production steps:

Step 1: soften the butter at room temperature, add sugar powder and salt, and beat with egg beater until the volume is slightly enlarged, the color is slightly lighter, and it is puffy.

Step 2: Boil the eggs, peel off the shell, take out the yolk, put it into the screen, press it with your fingers, make the yolk pass through the screen, and then turn it into the yolk powder. Pour it into the butter and mix well.

Step 3: sift corn starch and low gluten flour, mix with whipped butter until there is no dry powder.

Step 4: refrigerate the dough for 1 hour.

Step 5: take out the frozen dough from the refrigerator, take a small piece, and rub it into a small ball.

Step 6: press flat with your thumb. When pressing flat, the biscuit will crack naturally.

Step 7: preheat the oven 170 degrees, put in the middle layer, bake for about 15 minutes, the edge can be slightly brown.

Materials required:

Low gluten flour: 100g

Corn starch: 100g

Salt free butter: 100g

Cooked egg yolk: 2

Powdered sugar: 60g

Salt: 1g

Note: 1, knead the state of the dough should be slightly dry, not too wet, will not spread because of dry. 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: 10 minutes

Taste: sweet