Marguerite biscuit(ma ge li te bing gan )

Marguerite biscuit

Introduction:

"Marguerite biscuit has a very long scientific name, which is called" Miss Marguerite living in stressa, Italy ". It is said that a baker fell in love with a young lady and invented this kind of biscuit in all kinds of missing. As he read her name silently, he flattened the biscuits one by one with his thumb. Because of this wonderful process, Margaret biscuit is also called "lover's fingerprint" by romantic people

Production steps:

Step 1: soften the butter in the greenhouse, add sugar powder to beat!

Step 2: sift the cooked egg yolk into the butter with a filter and stir well!

Step 3: mix the low gluten flour and corn starch in advance, also sift into the butter, mix well!

Step 4: mix well and knead into dough. Put it in the refrigerator and relax for 30 minutes!

Step 5: relax the dough, divide it into small pieces of similar size, and knead it into small balls!

Step 6: put oil paper on the baking pan, put the kneaded ball in place, press the middle of the ball with your thumb, and press it into a small cake!

Step 7: preheat the oven 170 degrees, put the pressed cake into the upper layer of the preheated oven, bake about 10-15 minutes!

Step 8: Ding ~ out of the oven ~ delicious and easy to make Marguerite biscuits are ready ~! HOHO~！

Materials required:

Butter: 50g

Low gluten flour: 50g

Corn starch: 50g

Powdered sugar: 20g

Cooked egg yolk: 1

Salt: 1g

Note: This biscuit has no special skills. It's very easy to learn, and it's super delicious. It's not only the first choice for novices, but also a delicious biscuit that can't be given up by experienced bakers. You can try it!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ma Ge Li Te Bing Gan