Zero failure for novice: Marguerite biscuit

Zero failure for novice: Marguerite biscuit

Introduction:

"If it's really crisp, it will melt at the entrance. In proportion, it's almost impossible to fail. "

Production steps:

Step 1: the raw material diagram is shown in the figure. Directly use paper to weigh flour, weigh 100 grams of low flour, add 200 grams of corn starch, and then sift together.

Step 2: put the egg yolk on the screen and press it with your fingers to make the egg yolk fine.

Step 3: soften the butter, add sugar and salt. Whisk with egg beater until the volume is slightly enlarged and the color is slightly lighter and puffy.

Step 4: pour in the sifted yolks. After mixing, sift the low gluten flour and cornstarch into the whipped butter. Knead the dough by hand.

Step 5: put the dough in the fresh-keeping bag and refrigerate for one hour.

Step 6: refrigerated dough, about 400 grams, divided into two 200 grams on average. Each 200 grams of a plate, 20, a total of 40 (each about 10 grams). Make a ball.

Step 7: press the ball with your thumb, don't use too much force, flatten half of the ball. The ball must be evenly divided, otherwise the color is uneven.

Step 8: preheat the oven, put it in the oven and heat it up and down at 170 degrees for 15 minutes, then the edge will be yellowish.

Step 9: bake the biscuits to cool. Don't worry

Materials required:

Low gluten flour: 100g

Corn starch: 100g

Butter: 100g

Cooked egg yolk: 2

Salt: 1g

Powdered sugar: 60g

Note: 1, in step 4, don't knead the dough like steamed bread, just squeeze it together. If you've made dumplings, make them. The texture is similar. 2. Sugar can be increased or decreased according to your preference. I think the sweetness is just right. love it. 3, the amount of butter is very large, weight loss drop beauty, careful ah, careful. Butter can be reduced appropriately. 4. When I made this biscuit for the second time, I used white granulated sugar instead of white granulated sugar. An accident happened. The original crisp biscuit had a little more crisp taste of white granulated sugar. Everyone thought it was delicious. I'm speechless. Whimsical students, you can try!

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: milk flavor