Marguerite biscuit(ma ge li te bing gan )

Marguerite biscuit

Introduction:

"Marguerite biscuit is a small biscuit that baking lovers must learn. She is exquisite, noble and charming. It's hard to give up the crumbling Marguerite. Today's Marguerite, I specially added rose shavings to add a touch of romance to the cool fragrance. "

Production steps:

Step 1: dry roses, remove their pedicels and crush them

Step 2: steam the egg, sift the yolk to make the yolk fine.

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

Step 4: pour in the sifted egg yolk

Step 5: pour in Rose shavings and stir well

Step 6: mix the low gluten flour and cornstarch, sift into the whipped butter

Step 7: knead into a ball. Wrap the dough in plastic wrap and refrigerate for 1 hour.

Step 8: take out the frozen dough, take a small piece, knead into a small ball

Step 9: put the ball on the baking plate and flatten it with your thumb. Make all the cookies in turn, put them in the middle and upper layer of the oven, 170 degrees, 20-25 minutes

Materials required:

Low powder: 100g

100g butter

Corn starch: 100g

Yolks: two

Rose Petals: moderate

Salt: 1g

Powdered sugar: 40g

Note: 1. Sift the yolk. Squeeze it with a small spoon and scrape away the fine yolk. Anyway, sifting the yolk needs patience. Take your time. When whipping butter and powdered sugar, it is recommended to take a deeper basin to avoid splashing the material out of the basin. When kneading all the materials into dough, don't use brute force. First grasp the materials with your hands, and then slowly stick them into dough

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ma Ge Li Te Bing Gan