Marguerite biscuit

Marguerite biscuit

Introduction:

Production steps:

Step 1: get all the materials ready.

Step 2: boil two boiled eggs. After cooling, take the yolk and put it on the screen. Press it with a spoon to make the yolk pass through the screen and become the yolk powder.

Step 3: sift the egg yolk.

Step 4: beat the soft yellow butter with sugar and salt.

Step 5: beat the butter until the color is lighter, and add the sifted egg yolk when the volume is slightly bulky.

Step 6: add sifted low gluten flour and corn starch.

Step 7: sift in the powder and stir evenly.

Step 8: pack the dough in a fresh-keeping bag and refrigerate for half an hour.

Step 9: take out the frozen dough, divide it into small pieces and knead it into a round ball. Put the ball on the baking tray covered with oil paper and press it vertically with your fingers at 90 degrees. Natural cracks will appear when pressing it flat.

Step 10: put in the middle layer of preheated oven, heat up and down 170 ℃ for 15 minutes.

Step 11: time's up, biscuits are ready.

Materials required:

Low gluten flour: 100g

Corn starch: 100g

Butter: 100g

Sugar powder: 50g

Cooked egg yolk: 2

Salt: 1g

Note: 1, smaller ball will be better to press, beginners want biscuits uniform size, or second measurement is better, I just started to do larger, then according to the amount of 18G to do only more than 20, so it should be smaller, I think the size of 10G should be more appropriate. 2. In low temperature season, butter should be taken out earlier to soften, otherwise it will cause trouble. If you are really in a hurry, you can melt the butter in hot water, then put it in the refrigerator freezer for about 5 minutes, and take it out immediately when it just solidifies, but if it solidifies too long, it will be wasted.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet