Marguerite biscuit(ma ge li te xiao bing gan )

Marguerite biscuit

Introduction:

"In Sammy's opinion, margaritas are typical European desserts. The small appearance, crisp taste and instant taste make everyone who has tasted it impressive. Sammy loves it not only because of the above. What Sammy values is its super cute, simple and honest appearance, which makes people feel pity at first sight. After picking it up, they can't bear to put it in their mouth, for fear of destroying the simple and beautiful feeling. So generally, Sammy would like to share it with you, or just enjoy it quietly. As an old saying goes, "solo music is not as good as all music". In order to let more baking friends share this happy and peaceful mood with Sammy, today, Sammy is going to teach you how to make this super lovely Marguerite Biscuits. Of course, in the field of home baking, Marguerite is one of the most basic introductory dishes. Because it is easy to use and has a low failure rate, it has become one of the skills that novice baking friends will surely master. OK, let's talk less, and immediately enter today's Marguerite biscuit making process. Weight: about 48 yuan. "

Production steps:

Step 1: measure the above ingredients with electronic kitchen scale. Then soften the butter (blow with a hair dryer while stirring with a manual egg beater).

Step 2: add sugar powder and salt to softened butter, and beat until the volume is slightly expanded and the color is slightly lighter, as shown in the figure.

Step 3: Boil the eggs in advance, take out the yolk, sift into the beaten yellowing oil with flour, and stir well. The yolk is sifted for a soft taste

Step 4: mix the low gluten flour and corn starch, sift them into butter, and knead them into dough

Step 5: the dough should be slightly dry, but not spread. Wrap the dough in plastic wrap and refrigerate for 1 hour.

Step 6: take out the refrigerated dough, knead them into small balls and put them on the baking tray with tin foil (Sammy prefers smaller ones, which are more lovely and easy to crack when pressing)

Step 7: gently press them one by one with your thumb, then beautiful cracks will appear naturally.

Step 8: preheat the oven to 170 degrees, put the baking tray in the middle of the oven (be careful of hot hands), adjust the baking gear, set the time for 15 minutes, pay attention to observe at any time, when the edge of the biscuit is slightly brown, it can be out of the oven~

Materials required:

Low gluten flour: 85g

Butter: 85g

Corn starch: 85g

Sugar powder: 40g

Cooked egg yolk: 2

Salt: 1g

Note: Sammy advice: 1. Eggs must be cooked, I suggest you cook for a while, liquid yolk is not OK. After cooking, put it in cold water to cool down, so that it won't be hot when peeling. 2. When sifting the yolk, just press it with a little force, but after sifting the yolk, you should clean the screen well, otherwise the flour won't go down 3. If you want more rich milk flavor, you can add some milk powder appropriately, about 15g. 4. Sugar powder remember to use extra fine sugar powder, so that the taste will be soft, it is best not to use white granulated sugar.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Ma Ge Li Te Xiao Bing Gan