Marguerite biscuit(ma ge li te bing gan )

Marguerite biscuit

Introduction:

"I saw this biscuit in the light gray recipe. It's simple and easy to learn, so I also learned how to do a good job of drying pictures on the Internet, and let the novice friends increase their confidence. I can't find the link. I hope you don't mind

Production steps:

Step 1: get the materials ready.

Step 2: cut the butter into small pieces to soften.

Step 3: soften the butter and add sugar and salt

Step 4: whisk with egg beater until the volume is slightly expanded and the color becomes light white and fluffy.

Step 5: put the egg yolk, forget to pat, add and stir well.

Step 6: stir well and add sifted low gluten flour and corn starch.

Step 7: use your hands to form a ball. Don't use softness. Then wrap it in plastic wrap and refrigerate for one hour.

Step 8: after cold storage, take out the small dosage, which weighs 8g. Then rub the small circle on the baking paper, and press it with your thumb to crack it.

Step 9: preheat the oven, heat the oven up and down 170 degrees, 15 minutes. The finished product is shown in the figure above.

Materials required:

Low gluten flour: 100

Corn starch: 100

Butter: 100

Cooked egg yolk: 2

Salt: 1g

Powdered sugar: 60g

Note: 1: press the finger, then press the middle a little thin, otherwise the middle is too thick, next to the coke, the middle will not be ripe. 2: Different oven, you can see the color of biscuits, do not scorch.

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: milk flavor

Chinese PinYin : Ma Ge Li Te Bing Gan