A crisp biscuit -- Marguerite

A crisp biscuit -- Marguerite

Introduction:

Production steps:

Step 1: prepare raw materials, cooked eggs, take out the yolk and set aside.

Step 2: soften the butter, add sugar and beat until the color turns white and slightly swollen.

Step 3: sift the yolk into the butter.

Step 4: mix well.

Step 5: add the sifted powder.

Step 6: knead the dough and refrigerate for one hour.

Step 7: divide the frozen dough into about 8g small dough, knead it into a ball, and press it with your thumb.

Step 8: oven 170 degrees, 15-20 minutes, the last few minutes to observe.

Materials required:

Low gluten powder: 100g

Corn starch: 100g

Butter: 100g

Cooked egg yolk: 2

Soft sugar: 60g

Precautions: 1. Put the eggs in the pot with cold water, boil them over medium heat after two minutes, and boil them for eight minutes, so that the yolks are dry. 2. After the dough is kneaded into a ball, it can be refrigerated for a few minutes, and beautiful flowers can be produced.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet