Mint Marguerite biscuit(bao he ma ge li te bing gan )

Mint Marguerite biscuit

Introduction:

"It's said that Marguerite biscuits are novice biscuits, but I haven't made them once, because it's a foreign name. I think it's very complicated. I didn't know until recently that Marguerite biscuits are really the best biscuits for novice baking. There are not many tools and special materials in making them. They are simple and simple in appearance, crisp and delicious in taste You'll know - biscuits can be as simple as that! Because of the lack of materials at home, we changed the corn starch into pueraria powder, the butter into vegetable oil, the sugar powder into sugar, and the rest remained unchanged. "

Production steps:

Step 1: mix oil, sugar and salt.

Step 2: mix the flour and pueraria powder in another bowl.

Step 3: place the crushed yolk.

Step 4: finely chop mint and mix it with flour.

Step 5: pour the flour into the oil pan and mix well.

Step 6: knead and refrigerate for 20 minutes.

Step 7: divide into small groups.

Step 8: press out the crack with your thumb.

Step 9: preheat the oven at 170 ℃ for about 20 minutes.

Materials required:

Low gluten flour: 40g

Pueraria powder: 40g

Vegetable oil: 40g

Salt: 0.5g

Sugar: 25g

Mint: 5g

Cooked egg yolk: 1

Note: according to the original recipe, the taste is more fragrant and the finished product is more delicate.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Bao He Ma Ge Li Te Bing Gan