Chinese Food
Margarita biscuit
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Marguerite biscuit. I heard it when I was baking. It's the most suitable biscuit for novices. The success rate is high. The taste is also great. If you're new to baking. If you like the crisp taste. If you prefer simple making, try this simple Margarita. It will make you crisp to jump. -
Cooking ingredients
Cooking Steps
Step1:Butter is softened at room temperature. Cook the eggs and beat the softened butter + sugar powder + salt with an egg beate
Step2:Peel off the shell of the boiled egg. Take out the yolk carefully. Put the yolk into a small sieve and crush it with a spoon. Sift out the fine yolk crumb
Step3:Corn starch and low gluten flour mixed and sifte
Step4:Mix with butter until dr
Step5:Knead the dough by hand and put it into the insurance policy bag. Press it to shrink and put it into the refrigerator for about 1 hour. Take out the frozen dough from the refrigerator. Knead 60 g / dough into a small ball. Drain into the baking pan. Press out the pit with your index finger.
Step6:Preheat the oven 170 degrees. Put it in the middle layer. Bake for 1520 minutes
Cooking tips:1. The characteristic of Margarita biscuit is the use of ripe yolk. When making, many people think that the cooked egg yolk is not easy to sift. In fact, when sifting, press the egg yolk with your fingers or spoon. Just squeeze the egg yolk through the screen. 2. The dough after cold storage is more dry and hard. When you press it with your thumb, it will crack more easily. If there is no condition, it can not be refrigerated. There are skills in making delicious dishes.
