Marguerite biscuit(ma ge li te bing gan )

Marguerite biscuit

Introduction:

"Long grass Marguerite has been doing this for a long time, but because she needs to use the cooked egg yolk to make it, she finds it troublesome and never makes it. Today, I saw Marguerite's allusion, and it's so meaningful that I have to do it

Production steps:

Step 1: soften the butter at room temperature, add sugar powder and salt, and beat it with electric egg beater until it is fluffy and light.

Step 2: sift the yolks and add the butter. Sift the low flour starch and sift it in. Stir until dry.

Step 3: put the mixed dough into a bag and refrigerate for one hour.

Step 4: divide into small balls about 8 grams in size.

Step 5: flatten with your thumb. If the dough is too dry, flatten it with the palm of your hand and press it with your thumb.

Step 6: 160 degrees for 15 minutes, cool and crisp

Materials required:

Low powder: 50g

Starch: 50g

Butter: 50g

Powdered sugar: 30g

Cooked egg yolk: 1

Salt: 0.5g

Note: put the dough in the refrigerator to make the dough hard and the flowers look good. If the dough is already dry, you can reduce the cold storage time.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ma Ge Li Te Bing Gan