Margarita biscuit recipe-Chinese Food-best chinese food recipes-cooking food

Margarita biscuit

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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. 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. Like Chinese wife cake, there is a beautiful love story behind it. The formula of Margarita biscuit is different from that of other biscuits. It has half corn starch in it, so there will be a beautiful crack. Such a beautiful crack is the real Margarita biscuit. It is because of the addition of starch. It also makes the taste more crisp. The taste is instant. -

Cooking ingredients

low gluten flour:100g

dried cranberries (chopped):40g

Cooking Steps

Step1:Butter softening at room temperatur

Step2:Add sugar powde

Step3:Beat with electric beater until butter is lighter and fluff

Step4:Dry cranberrie

Step5:Sift in the boiled egg yolk. I've done a lot, so I used four. You can use two according to the recipe

Step6:The sifted yolk is so cute and fluff

Step7:Mix wel

Step8:Sift in low gluten flour and cornstarc

Step9:Knead into floccules firs

Step10:Knead agai

Step11:Divide the dough into 12 grams of small dosage. Knead it into ball

Step12:Press with your thumb. Make the small ball crack naturally. When the oven is 170 degrees. 15 minutes or so, please stay by the oven for 10 minutes. Prevent scorching