Marguerite biscuit(ma ge li te bing gan )

Marguerite biscuit

Introduction:

"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."

Production steps:

Step 1: peel off the shell of the boiled egg and take out the yolk carefully. Put the egg yolk into a small sieve and crush it with a spoon. Sift out the egg yolk crumbs

Step 2: soften the butter and mix with powdered sugar

Step 3: pour in the egg yolk and mix well

Step 4: sift in low flour / corn starch and knead into a ball

Step 5: wrap with plastic wrap and refrigerate for about 1 hour

Step 6: take out the frozen dough from the refrigerator, rub it into a small ball, put it into the baking pan, and press out the pit with the index finger. Preheat oven 170 degrees, put in the middle, bake about 15 minutes

Materials required:

Butter: 150g

Corn starch: 150g

Low powder: 150g

Yolks: 3

Sugar powder: 90g

Salt: 1.5g

Note: corn starch is a kind of flour similar to cornmeal, not cornmeal. Oven time is for reference only

Production difficulty: Advanced

Process: firing

Production time: several hours

Taste: sweet

Chinese PinYin : Ma Ge Li Te Bing Gan