In those years, I had a private dish -- Marguerite biscuits(na xie nian wo si fang cai ma ge li te bing gan )

In those years, I had a private dish -- Marguerite biscuits

Introduction:

"This biscuit is the most zero failure one for novices. As long as the oven is operated well, it's OK. What I bought before can't adjust the temperature, so it's easy to black out. This time I changed the Changdi temperature controlled oven, and it really works well. Usually, after working for a long time, people are easily tired, but at the end of the week, I feel very energetic when I think of trying baking_ ∩) O Marguerite has a long scientific name: Miss Marguerite who lives in stressa, Italy. It is said that a baker fell in love with a young lady, so he made this kind of dessert and took the name of this young lady as the name of this French dessert. Marguerite is an absolute novice biscuit. It doesn't need many tools or special materials. It has a simple and simple appearance, but its taste is crisp and delicious, which is similar to Wangzai steamed bread. PS: I bought butter with salt, which is said to be used to make western food, and biscuits without salt. "

Production steps:

Step 1: a panorama of the material_ ∩)O

Step 2: dice the butter softened at room temperature.

Step 3: add powdered sugar and beat more. It's physical work. You need a blender. (beat with egg beater until the volume is slightly enlarged, the color is slightly lighter and the shape is puffy)

Step 4: press the yolk with your fingers, squeeze the yolk through the screen, OK, it needs patience.

Step 5: sift into the butter and stir well.

Step 6: sift in the mixture of low flour and corn starch. Wal Mart can buy both. I just don't know why every time I go to Wal Mart, I can't buy lumpy salt free butter.

Step 7: knead the dough (the kneaded dough should be slightly dry, not too wet, and will not disperse due to dryness), put it into the refrigerator to relax for one hour (wrap the dough with plastic wrap and put it into the refrigerator freezer); divide it into small dough and knead it into a ball;

Step 8: press each ball into a biscuit shape with the palm of your hand (when pressed flat, the biscuit will have natural cracks). Pay attention to be patient.

Step 9: put it in the box, 150 degrees, 15 minutes, because you have no experience, if it is thicker, bake it more (the edge is slightly brown)

Materials required:

Low gluten flour: 100g

Corn starch: 100g

Butter: 100g

Cooked egg yolk: 2

Powdered sugar: 60g

Note: 1, when boiling eggs, eggs in cold water pot, first soak in cold water for a few minutes, and then open the fire until the water boiling. Boil the water for about 8 minutes, remove and cool in cool water. The yolk cooked to this degree is dry and easy to pass through the screen. 2. Frozen dough is more dry and hard, and it is easier to crack when pressed with thumb. If there are no conditions, you can not refrigerate. 3. I'm afraid that if I can't finish it, I can halve the amount. If I cool down a little, it will be more crispy and delicious. If I don't like the butter flavor, I can put less. 4. It's said that if you can't finish eating, you can keep it sealed so that it won't get damp~

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: milk flavor

Chinese PinYin : Na Xie Nian Wo Si Fang Cai Ma Ge Li Te Bing Gan