Marguerite biscuit

Marguerite biscuit

Introduction:

"The Marguerite biscuit is said to be the most suitable biscuit for beginners. High success rate, not to mention, the production is very simple, but the taste is very delicious, and the taste is instant. I'm a new Baker. Of course I have to start with it! The full name of Marguerite biscuits is "Miss Marguerite who lives in stressa, Italy", and the English name is Italian hard boiled egg york cookies. A long time ago, when a pastry maker was making biscuits, he silently recited the name of his lover in his heart and pressed his fingerprints on the biscuits. This is the origin of the "Miss Margaret living in stressa, Italy" pie. Like the wife cake in China, there is a beautiful love story behind it. "

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

Salt: 1g

Powdered sugar: 60g

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: three quarters of an hour

Taste: sweet