Chinese Food
Zero failure Marguerite cookies
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The full name of Marguerite biscuits is Miss Marguerite living in Stresa, Italy . The English name is Italian hardboiled egg yolk cookies. It is said that a long time ago, when a pastry maker was making biscuits, he silently recited the name of his sweetheart and pressed his fingerprint on the biscuit. This is the origin of Miss Margaret living in Stresa, Italy. The biscuit was later called the mark of love. It is with these romantic elements that people remember this simple cake. Marguerite is an absolute novice biscuit. It doesn't need many tools or special materials. Its appearance is simple and simple, but its taste is crispy and delicious. Some of the taste is similar to that of Wangzai steamed bun. This crispy, mouth ready taste is due to the addition of corn starch to the cookie recipe. It is also due to the addition of corn starch. When making, press the dough with your thumb
Cooking ingredients
Cooking Steps
Step1:Butter 60g, low gluten powder 50g, corn starch 50g, sugar powder 30g, cooked egg yolk
Step2:Put the eggs in cold water. After cooking, let them cool and peel off the yolk. The eggs need to be fully cooked.
Step3:The cooked yolk is pressed and sifted with a spoon to make the washed yolk powder.
Step4:Soften the butter at room temperature until it can be poked East with your fingers. Pour in the sugar powder and stir evenl
Step5:Then whisk the egg beater at high speed until the butter is lighter and bulky.
Step6:Add the whipped butter to the yolk powder. Add it in two times. Beat it slightly with the whisk.
Step7:Low gluten flour. Corn starch mix and sift. Add butter. Dough.
Step8:The dough can be divided into small dosage forms of small size. It can be divided into more than 20. Dough into small dough. Refrigerate for 20 minute
Step9:Spread oil paper on the baking tray. Put the dough in place.
Step10:Press it with your thumb.
Step11:Press it with your thumb. This recipe and the good dough are just wet. The dough will not be wet and sticky. The dough that will not dry will split. The dough will crack without a lot of force and a little pressur
Step12:Preheat the oven. Put it in the middle layer. 170 degrees. Bake for 15 minutes until the edges are slightly brown. It's ready to eat when it's cool.
Cooking tips:The yolk must be well done before it can be sifted into the yolk powder. The temperature of the oven depends on the temper of the oven in your home. During this period, you must observe more. There are skills in making delicious dishes.
