Marguerite biscuit(ma ge li te bing gan )

Marguerite biscuit

Introduction:

"The rate of the Marguerite biscuits on the screen this time is too high. People who have an oven should have played with them. The raw materials are simple and the method is simple. I can't avoid the vulgarity. I have to try the word" simple ". Let alone ha, the taste is a little unexpected. It's a bit familiar. What is it..." What about Oh, isn't that the flavor of Wangzai steamed bread? "

Production steps:

Step 1: soften butter in advance, sift cooked egg yolk, mix low gluten flour and corn starch and sift

Step 2: soften the butter, add sugar powder and salt, and beat it with an egg beater (larger and lighter)

Step 3: sift the cooked egg yolk into the butter and mix well

Step 4: add all the sifted powder into step 3, mix well and knead into a ball

Step 5: put the dough into the fresh-keeping bag, put it into the refrigerator for one hour and take it out

Step 6: divide the dough into several small balls, about 8-10g each

Step 7: press the small ball vertically with your thumb, the ball will form natural cracks, put it into the middle layer of the oven preheated in advance, bake at 170 ℃ for 20 minutes

Materials required:

Butter: 100g

Low gluten flour: 100g

Corn starch: 100g

Salt: 1g

Sugar powder: 60g

Cooked egg yolk: 2

Milk: a little

Note: 1, try to cook the eggs as old as possible, take the yolk to facilitate screening, screening can be pressed with a rubber scraper. 2. In winter, butter is hard to soften, so you can use the microwave oven to sting for a few seconds, half melt and half do not melt, mix, the softness and hardness is just right, if you bite too much and melt, put it in the refrigerator for another one or two minutes. 3. If you don't have powdered sugar at home, you can use a cooking machine to make powdered sugar. 4. The milk in the material is not necessary. It will be more difficult to knead the dough according to this formula, because different brands of flour have different water absorption. The flour with strong water absorption needs to add a little milk. It can't be too much. Just put the flour together. 5. Different baking time of oven also has its own length, which needs to be controlled flexibly.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: milk flavor

Chinese PinYin : Ma Ge Li Te Bing Gan