Marguerite -- a cake crisp to the heart(ma ge li te su dao xin li de xiao bing )

Marguerite -- a cake crisp to the heart

Introduction:

"After learning Jun's prescription, I slightly reduced the content of powdered sugar. It's still very sweet and crisp to my heart. It is said that this is a very simple biscuit, but in winter, it becomes a "very difficult" thing to send butter: beating, cooling; kneading and hardening Anyway, the biscuits are finally out of the oven. Open your stomach and eat five pieces

Production steps:

Step 1: pour the sugar powder and salt into the butter respectively, and beat until discolored and slightly expanded. In winter in the south, the butter doesn't soften at room temperature. You can put it in the microwave oven for a while. Don't bite it too long. Depending on the power, my microwave oven is on high fire for 20 seconds.

Step 2: sift two cooked egg yolks and mix well. Boiled eggs are no problem, worry about egg yolk is difficult to sift, can use hand pressure down.

Step 3: mix low gluten flour and corn starch, sift in, knead into dough by hand, and put it in the refrigerator for one hour.

Step 4: take out the frozen dough, take a small piece, knead into a small ball, press flat with your thumb. When pressed flat, the biscuit will crack naturally. There are small balls and flattened ones in the photos, so it's clearer.

Step 5: the middle layer of the oven, 170 degrees, about 20 minutes, the edge of a little brown can be out of the oven.

Step 6: This is fresh Marguerite. You have to be very careful, otherwise it will break easily, but it will be better after cooling.

Materials required:

Low gluten flour: 100g

Corn starch: 100g

Butter: 100g

Cooked egg yolk: 2

Salt: 1g

Powdered sugar: 60g

Note: 1, do not worry about the yolk so big, will not be easy to sieve it? In fact, by pressing the yolk with your fingers, you can go through the screen. 2. The dough after cold storage is more dry and hard. If you are afraid that it will break when you press it with your fingers, you should keep it cold for a short time, or take it out of the refrigerator and warm it up for a while. 3. The temper of each oven is different. It's better to stare at the oven in the last few minutes of baking and remember.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ma Ge Li Te Su Dao Xin Li De Xiao Bing