Marguerite biscuit(ma ge li te xiao bing gan )

Marguerite biscuit

Introduction:

"I didn't use corn starch. I used a little high gluten flour. It was more chewy."

Production steps:

Materials required:

Low gluten flour: 140g

High gluten flour: 60g

Butter: 100g

Miantang: 50g

Cooked egg yolk: two

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Ma Ge Li Te Xiao Bing Gan