Marguerite biscuit(ma ge li te bing gan )

Marguerite biscuit

Introduction:

"Baidu, 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. "

Production steps:

Step 1: prepare the ingredients.

Step 2: put the cooked egg yolk on the screen and press it with your fingers (or spoon) to make the egg yolk fine.

Step 3: soften the butter, add sugar and salt.

Step 4: whisk with egg beater until the volume is slightly enlarged, the color is slightly lighter and fluffy.

Step 5: pour in the sifted yolks.

Step 6: mix well.

Step 7: sift the low gluten flour and corn starch into the whipped butter.

Step 8: knead into dough by hand.

Step 9: knead a good dough state should be slightly dry, not too wet, will not spread because of drying. Wrap the dough in plastic wrap and refrigerate for 1 hour.

Step 10: take out the dough, take a small piece, knead into a small ball. I weighed the next 10 grams.

Step 11: put the ball on the baking tray and press it flat with your thumb. When pressing it flat, the biscuit will have natural cracks.

Bake in the oven for 15-170 minutes, then bake at the edge of the oven for 15-20 minutes.

Materials required:

Low gluten flour: 100g

Corn starch: 100g

Butter: 100g

Cooked egg yolk: 2

Salt: 1g

Sugar powder: 60g

Note: 1. Boiled eggs in a cold water pan, soak for a few minutes, then boil over medium heat until boiling, boil for 8-10 minutes, remove and cool in cold water. 2. Soften the butter at room temperature. When the temperature is low in winter, put the butter bowl into hot water to soften it. Soften the butter until you can gently poke it down with your hand. 3. When kneading the dough by hand, don't rub it hard. You can also put the loose dough into the fresh-keeping bag and press it gently to form a dough. 4. The gap between biscuits should be larger, and the biscuits will expand slightly when baking.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ma Ge Li Te Bing Gan