Marguerite biscuit(ma ge li te bing gan )

Marguerite biscuit

Introduction:

"The full name of Marguerite biscuits is" Miss Marguerite living in stressa, Italy ", and the English name is Italian hard boiled egg york cookies. A long time ago, when a pastry maker was making biscuits, he silently recited the name of his lover in his heart and pressed his fingerprints on the biscuits. This is the origin of the "Miss Margaret living in stressa, Italy" pie. The recipe of Marguerite biscuit is different from that of other biscuits. Half of the corn starch and cooked egg yolk are added in it, so there will be beautiful cracks. Such beautiful cracks can be regarded as real Marguerite biscuits. Because of the addition of starch and cooked egg yolk, it also makes the taste more crisp and melts in the mouth

Production steps:

Materials required:

Salt free butter: 50g

Powdered sugar: 27g

Salt: 0.5g

Cooked egg yolk: 1

Low gluten flour: 50g

Corn starch: 50g

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Ma Ge Li Te Bing Gan