Marguerite biscuit

Marguerite biscuit

Introduction:

"The full name of Marguerite biscuits is" Miss Marguerite living 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 Chinese wife cake, there is a beautiful love story behind it. The recipe of Marguerite biscuit is different from that of other biscuits. Half of the corn starch is added in it, so there will be beautiful cracks. Such beautiful cracks can be regarded as the real Marguerite biscuit. It is because of the addition of starch, but also makes it taste more crisp, that is, the mouth. (from Baidu) "

Production steps:

Materials required:

Low powder: 100g

Corn starch: 100g

Butter: 100g

Cooked egg yolk: 2

Salt: 1g

Powdered sugar: 60g

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet