Marguerite biscuit(ma ge li te bing gan )

Marguerite biscuit

Introduction:

"There are many versions of the Marguerite cookie story, but none of that matters. The important thing is that it tastes great. My mother-in-law said it melts in the mouth, and my father said that I don't know if it's added corn flour. Its taste is Sandy. And my cow said, delicious, fragrant. What a simple explanation. I gave Lele half a piece. The boy told me that he wanted to eat. And granny wa said that this biscuit can be made a little bit, brought back to her and used as a snack for le

Production steps:

Step 1: prepare the materials.

Step 2: melt the butter and set aside.

Step 3: add corn flour, low flour, sugar and fine salt.

Step 4: sift in the cooked egg yolk.

Step 5: knead the dough until smooth, and then wake up for about 20 minutes.

Step 6: divide the woken dough into small dough, round and flatten.

Step 7: bake at 165 ℃ for 20 minutes. Adjust according to the color.

Step 8: This is a crispy Mary

Materials required:

Corn flour: 40g

Salt free butter: 40g

Sugar: 20g

Low powder: 40g

Cooked egg yolk: one

Salt: 0.5 in

Note: the baking time and temperature should be adjusted according to the performance of the oven.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ma Ge Li Te Bing Gan