[food fashion arena baking competition area]: melt at the entrance --- Marguerite biscuit

[food fashion arena baking competition area]: melt at the entrance --- Marguerite biscuit

Introduction:

"The English name of Marguerite biscuits is ltalian hard egg york cookies. A long time ago, when a pastry maker was making biscuits, he recited his sweetheart's name in his heart and pressed his fingerprints on the biscuits, which gave birth to Marguerite biscuits. Like Chinese wife cake, there is a beautiful love story behind it. The special feature of Marguerite biscuit is that corn starch with low gluten and bright light is added to the material, so when pressing the dough, beautiful cracks will appear naturally. Don't think it's a failure. In fact, cracks are the embodiment of the natural beauty of this biscuit, and cracks will remain in this state during baking. It is also because of the addition of a large number of scores, making the biscuit taste better crisp, the entrance mixed with butter and egg fragrance, refreshing and not greasy

Production steps:

Materials required:

Low gluten flour: 100g

Corn starch: 100g

Salt free butter: 100g

Cooked egg yolk: 2

Powdered sugar: 60g

Salt: 1g

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor