Marguerite biscuit(ma ge li te bing gan )

Marguerite biscuit

Introduction:

"I like a biscuit very much. Maybe I made it myself for the first time. It's because of this biscuit, so I can't eat enough."

Production steps:

Step 1: material drawing.

Step 2: melt the butter in water and cool it naturally.

Step 3: add sugar powder when the butter is solid at room temperature.

Step 4: beat butter until feathery.

Step 5: sift the low flour and starch into the whipped butter.

Step 6: sift the cooked egg yolk and crush it with a spoon.

Step 7: sift the egg yolk powder into the flour and butter bowl to make smooth dough.

Step 8: wrap the dough in plastic wrap and refrigerate for 1 hour.

Step 9: take out the dough, divide it into small balls of about 10 grams, and put them into the baking pan.

Step 10: press the ball flat with your thumb, and the edge of the cake will naturally crack.

Step 11: preheat the oven, bake at 170 ° C in the middle layer for 15-20 minutes, the edge color of biscuit is yellowish, turn off the fire.

Materials required:

Low gluten flour: 100g

Corn starch: 100g

Cooked egg yolk: 2

Butter: 100g

Powdered sugar: 50g

Salt: 1g

Note: butter tips: butter first water melt, and then refrigerate to semi-solid relatively easy to pass, manual egg beater is also very easy.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Ma Ge Li Te Bing Gan