Marguerite biscuit(ma ge li te bing gan )

Marguerite biscuit

Introduction:

"It's said that learning to bake starts with making biscuits. Because it's simple, it's almost impossible to make mistakes. I also tried to make the simplest Margarita biscuits. After I finished, I found that I had a great sense of achievement, crispy and delicious."

Production steps:

Step 1: prepare the ingredients: soften the butter at room temperature, mix the two powders and sift

Step 2: put the egg yolk on the screen and press it with your fingers to make the egg yolk into fine powder

Step 3: soften the butter at room temperature, add sugar powder and salt, and beat with egg beater until the volume is slightly enlarged, the color becomes light and fluffy

Step 4: pour in the egg yolk and stir well

Step 5: pour the sifted mixture into the butter and knead it into a dough. It feels like kneading dumpling noodles

Step 6: put the dough in the fresh-keeping bag and refrigerate for one hour

Step 7: cut the frozen dough into small pieces, and rub it into a ball, which can rub more than 40 pieces

Step 8: press the ball with your thumb to form a biscuit

Step 9: preheat the pan, put in the pressed dough and bake for 15 minutes.

Step 10: the baked biscuits should be cooled before eating. It will be very crisp after cooling

Materials required:

Low gluten powder: 100g

Corn starch: 100g

100g butter

Cooked egg yolk: 2

Powdered sugar: 60g

Salt: 1g

Note: because my pot can be used as an oven, it's a biscuit baked in a pot. If you use an oven, preheat the oven to 170 degrees, bake it for 15 minutes, and the two sides are yellow. You must cool it before eating it

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Ma Ge Li Te Bing Gan