Marguerite biscuit

Marguerite biscuit

Introduction:

The full name of Marguerite biscuits is "Miss Marguerite who lives in stressa, Italy". The English name is Italian hard boiledeggyolk biscuits. Long ago, a pastry maker silently recited the name of his lover in his heart when making biscuits, and pressed his fingerprints on the biscuits. This is the origin of "Miss Marguerite who lives in stressa, Italy" The biscuits taste crisp, melt in the mouth, very delicious

Production steps:

Step 1: soften the butter, add sugar and salt

Step 2: disperse until the color becomes lighter and puffy

Step 3: boil 1 egg, sift the yolk into pieces

Step 4: pour in the butter

Step 5: sift in low flour and corn starch

Step 6: mix well with scraper

Step 7: knead dough, cover with plastic film and refrigerate for 1 hour

Step 8: take out the dough, divide it into about 8 grams of small dough, and knead it into small balls

Step 9: flatten the ball with your thumb

Step 10: put into the baking tray, bake at 160 ℃ for 15 minutes

Materials required:

Low powder: 50g

Corn starch: 50g

Egg yolk: 1

Butter: 50g

Fine granulated sugar: 30g

Salt: a little

Precautions: ① when sifting the yolk, you can use a spoon to press on it, which will be more convenient. ② when the dough is refrigerated for about 1 hour, the crackle will be more beautiful

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet